The secret to these amazing Chicken Enchiladas lies in the homemade seasoning blend! These Chicken Enchiladas are created using readily available ingredients. Shredding the chicken might take a bit of time, but it’s absolutely worth it. Serve with sour cream and Spanish rice for the complete Chicken Enchiladas experience. Give these a try!
Ingredients:
- 2 lbs boneless, skinless chicken breasts – cut into chunks
- 1 1/4 cups sour cream
- 1 (10.5 oz) can condensed cream of chicken soup
- ¼ teaspoon chili powder
- 1 tablespoon butter
- 1 small onion, chopped
- 1 cup water
- 1 bunch green onions, chopped, divided
- 1 (4 oz) can chopped green chilies, drained
- 1 (1.25 oz) package mild taco seasoning mix
- 1 teaspoon lime juice
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 5 (12 inch) flour tortillas
- 3 cups shredded Cheddar cheese
- 1 (10 oz) can enchilada sauce
- 1 (6 oz) can sliced black olives, drained
Instructions:
1、Place chicken in a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is no longer pink, and juices run clear, about 10 minutes.
2、Remove from pot and let sit until cool enough to handle, 5 to 10 minutes. Shred chicken with two forks. 
3、In a saucepan, whisk together sour cream, condensed soup, and chili powder. Simmer gently, stirring occasionally, then remove from heat and cover to keep warm.
4、Meanwhile, melt butter in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add shredded chicken, water, half the green onions, green chilies, and taco seasoning; simmer for 10 minutes. Stir in lime juice, onion powder, and garlic powder; simmer for another 10 minutes.
5、Preheat oven to 350 degrees F (175 degrees C).
6、Stir 1 cup of the soup mixture into the skillet with the chicken. Spread the remaining soup mixture in the bottom of a 9×13 inch baking dish.
7、Fill each tortilla with 1/5 of the chicken mixture and about 5 tablespoons of Cheddar cheese.
8、Roll the tortillas around the filling, placing enchiladas seam-side down in the baking dish. Pour enchilada sauce over the top and sprinkle with the remaining Cheddar cheese, remaining green onions, and olives.
9、Bake in the preheated oven until filling is heated through, and cheese is melted and bubbly, about 25 minutes.
