Friday, June 25, 2010

Amazing Chicken Enchiladas!

I love some good Mexican food. That is the one type of food that I never get sick of. I have seen a lot of chicken enchilada recipes floating around over the years but never found one that really sounded up my alley until I saw this recipe. WARNING: This recipe is definitely not a quick one. There are a lot of step including cooking the chicken, shredding the chicken, mixing the sauces, chopping etc., but let me tell you, IT WAS WORTH IT! This recipe turned out amazing. We invited Jenn and Matt over to enjoy this with us and it was a hit with everyone.

Chicken Enchiladas (adapted from Angela's Awesome Enchiladas on


  • 2 pounds skinless, boneless chicken breast meat - shredded
  • 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 (optional - we omitted these)


  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.
Tips for this recipe:
- You can use shredded chicken from rotisserie chickens and it would be just as good. I used some leftover rotisserie chicken for part of the recipe.
- To cook chicken, put frozen chicken breasts in a crock pot on high for a couple hours with some salt and pepper. They come out very flavorful and easy to shred.



Jenn said...

These were the best enchiladas I have ever had!

AVP said...

A-maz-ing! The only word to describe these. My 2nd favorite dish my wonderful wife cooks for me! Try these, I promise they don't disappoint.