Steph’s Scrumptious Chicken Enchiladas

Ooooh, these are so very good!!! I tweaked this from a wonderful recipe that I found online a few months ago. I have made a few adjustments here and there and I think they are just about perfect. I will warn you…it’s a time-consuming recipe, with quite a few steps, but it is NOT difficult and is well worth the effort!! They are so yummy.

RECIPE: Chicken Enchiladas

Serves 5.


Evil. Pure, unadulterated, delicious evil. haha


2 pounds boneless,skinless chicken breast – cut into chunks
1 (10.75 ounce) can condensed cream of
chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies,
1 (1.25 ounce) package mild taco seasoning
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teasoon cayenne (optional)
1/2 cup canola oil
10-12 corn tortillas (not flour tortillas)
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives (optional)
1. Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 15 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.


Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, garlic powder, and cayenne; simmer for an additional 10 minutes.Meanwhile, heat the canola oil in a small frying pan over medium high heat. Once oil is hot, place one corn tortilla in oil for a few seconds until golden brown and flip over for a few more seconds. Remove and set aside on a plate and pat with paper towels. Repeat with all the corn tortillas. Note: watch the tortillas carefully because they will brown quickly and you don’t want to over cook them (you want to still be able to bend them).
3. Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9×13 inch baking dish.
4. Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
5. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 30 minutes.

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