Chicken Enchiladas (The secret is in the sauce)

Lonna Weidemann


A lot of steps but worth it.

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★★★★★ 2 votes
30 Min
25 Min


2 lb
1 can(s)
cream of chicken soup
1 1/4 c
sour cream
1/4 tsp
chili powder
1 Tbsp
1 can(s)
4oz chopped green chili drained
1 pkg
taco seasoning mix
1 bunch
green onion chopped
1 tsp
lime juice
1/2 tsp
onion powder
corn tortillas
3 c
shredded cheddar cheese
1 can(s)
enchilada sauce
1 can(s)
6 oz sliced black olives
1/4 tsp
garlic powder
1/2 c
diced onion


1Bring chicken to a boil in water then cover and simmer until chicken is no longer pink about 10 min. Shred chicken with fork. In another pan combine soup, sour cream, chili powder, simmer on low, stirring occasionally.
2In a third pan heat butter in skillet over medium heat. Add onion and green chilies about 5 minutes. Add chicken, taco seasoning, 1/2 bunch of green onion. Simmer 10 minutes. Add soup mixture, lime juice, onion powder, garlic powder, olives.
3Lightly coat pan with butter.
Heat oven to 350 spread 1 cup of sauce mix in the bottom of a 9x13 pan. Hold a tortilla in your hand to fill or set all of them in the pan side by side, folded, open to fill. Fill each tortilla with chicken, sprinkle with cheese Reserve 1/2 cheese for top. Fold over tortillas. Pour enchilada sauce over top then remaining cheese and green onions if you wish. Bake 25 minutes.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican
Hashtags: #Cream, #tortillas