Make Ahead Meal: Chicken Enchiladas

Enchiladas

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.

I have made this enchilada recipe many times since I first posted about it almost three years ago. It is a favorite of both Travis and myself. The only problem with this recipe is that it can take 3-4 hours to make on any given day. When I prepared this, I used 7.5X7.5 inch pans that I bought for $0.92 each and are reusable. I doubled the recipe (since it is a favorite), and was able to make 5 trays of 6 enchiladas each. I prepared the recipe up until baking in the preheated oven. Instead, I covered it with plastic wrap and foil, then froze the trays. The day before, I took out a tray of enchiladas and left it in the refrigerator to thaw overnight. I was able to bake at the same temperature and time as per the recipe.

The flavor was well maintained, we enjoyed it as much as fresh. The clean up was even easier than last night – a 7.5X7.5 tray, 2 plates, and a couple of utensils. Super easy and no fighting over the kitchen! WIN WIN :-)

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