Dinner Experiment: Shredded Chicken Enchiladas

I had the day off and since we cleaned the house this weekend, I didn’t have a whole lot to do. I decided that since T actually had to work today, he might enjoy coming home to a home cooked meal. (Those of you who know us know that my cooking is usually reserved for baking…) I found a recipe for Chicken Enchiladas on┬ámy favorite recipe site that has a 5 star review with almost 500 reviews – it would be hard to mess this up! I got 5 stars and 2 thumbs up from T and he wants me to make it for the next family gathering.

Ingredients
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
1/2 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon garlic salt (to taste)
6 soft taco flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce

Directions

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, chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, garlic salt, and 1 cup of the soup mixture; simmer for an additional 10 minutes.

3. Preheat an oven to 350 degrees F (175 degrees C). 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 15-20 minutes.

One Response to “Dinner Experiment: Shredded Chicken Enchiladas”

  1. Aunt Cathy Says:

    Geez, this sounds good!

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