Angela's Awesome Enchiladas

By foodfixer

The secret to these enchiladas is in the seasonings! Shredding the chicken is the most time consuming step. Serve them with sour cream and a side of Spanish Rice- - -
I made these for the first time for an Idol night at John and Rachels -- they were a big hit - - put the red enchilada sauce recipe over the top

Ingredients

• 1 rotisserie chicen deboned and shredded
• 1 can cream of chicken soup
• 1 1/4 cups sour cream
• 1/2 tsp chili powder
• 1 TBSP butter
• 1 small onion, chopped
• 1 can rotel tomatoes, slightly drained
• 1 pkg taco seasoning
• 1 bunch green onions, chopped
• 1 cup water
• 1 tsp lime juice
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• Flour tortillas
• 3 cups shredded cheese
• 1 recipe Red Enchilada sauce
• 1 can sliced black olives

Details

Servings 8

Preparation

Step 1

Combine cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat stirring occasionally, then turn off heat and cover to keep warm.

Heat butter in skillet - stir in onion until soft and transparent about 5 minutes. Add chicken, Rotel, taco seasoning, 1/2 green onions, and water. Allow to simmer for 10 minutes. Stir in lime juice, onion and garlic powder, simmer and additional 10 minutes.

Preheat oven to 350. Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remainng soup mixture on the bottom of a 9 x 13 baking dish.

Fill each tortilla with chicken mixture. Sprinkle cheddar cheese over filling before rolling tortillas, reserving 1/2 cheese for top. Place rolled enchiladas in pan.

Pour red enchilada sauce evenly over top and cover with remaining cheese. Sprinkle with reserved green onions and olives - - Very good!!!