Friday, August 20, 2010

Angela's Awesome Enchiladas

Hey blogging world! Today's creation is enchiladas, chicken ones, because they are my favorite. ;)


  • 2 pounds skinless, boneless chicken breast meat - 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, drained
  • 1 (1.25 ounce) package mild taco seasoning mix
  • 1 bunch green onions, chopped, divided
  • 1 cup water
  • 1 teaspoon lime juice
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 5 (12 inch) flour tortillas
  • 3 cups Cheddar cheese, shredded, divided
  • 1 (10 ounce) can enchilada sauce
  • 1 (6 ounce) can sliced black olives


  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 10 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.
  2. 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, and garlic powder; simmer for an additional 10 minutes.
  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 9x13 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 25 minutes.

So we didn't even START out doing this recipe as it says. I saw on a review she mixes the chicken with the spices and onion and puts it in the crockpot, which sounded like a much better option to me then the long list of instructions that were listed. so we did that, and added a cup of water to the mixture and turned it on low for 8 hours. Soooooo....we kind of ran out of water part way through this cooking process, so when I got home at the end of that 8 hour period, the bottom looked burnt and was completely liquidless. So I added another cup of water and hoped that it would be ok and shredded the chicken. I tasted it and it doesn't taste burnt, so fingers are crossed. Followed the rest of the directions mostly - combined the sour cream/cream of chicken/chili powder and simmered that, then added 1 cup of that to the cream mixture to the chicken mixture, and the rest to the bottom of the pan, etc. So now to wait while it cooks....
And the verdict! Well, the chicken doesn't taste burnt at all, so that is good. I ended up using 6 tortillas instead of the called for 5, and a change I forgot to mention was that I only used about 3/4 of the can of green chiles - because I don't really like green chiles, or any kind of chile for that matter! :p The flavor is good, but I'm wishing it had a more salty/seasoning substance. I think next time I would add more chile powder, and maybe substitute either the garlic or onion powder for garlic or onion salt. But other than that, the husband says it's excellent, and three servings later, I believe him! 

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