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Ingredients
- 2 LBS SKINLESS, BONELESS CHICKEN BREASTS
- 10.75 OUNCE CREAM OF CHICKEN SOUP
- 1 1/4 CUPS SOUR CREAM
- 1/4 TSP CHILI POWDER
- 1 TBSP BUTTER
- 1 SMALL ONION CHOPPED
- 1 - 4 OUNCE CAN CHOPPED GREEN CHILIES
- 1 - 1.25 OUNCE MILD TACO SEASONING
- 1 BUNCH GREEN ONIONS DIVIDED
- 1 CUP WATER
- 1 TSP LIME JUICE
- 1/2 TSP ONION POWDER
- 1/2 TSP GARLIC POWDER
- 3 CUPS CHEDDAR CHEESE SHREDDED DIVIDED
- 10 OUNCE ENCHILADA SAUCE
- 6 OUNCE SLICED BLACK OLIVES
Details
Preparation
Step 1
PLACE THE CHICKEN IN AN POT, ADD WATER TO COVER BRING TO A BOIL OVER HIGH HEAT THEN REDUCE TO MEDIUM HEAT SIMMER THE CHICKEN TILL NO LONGER PINK ABOUT 10 MINUTES SHRED THE CHICKEN SET ASIDE.
MEAN WHILE COMBINE CREAM OF MUSHROOM SOUP, SOUR CREAM AND CHILI POWDER IN SAUCE PAN AND BRING TO A SIMMER.
IN ANOTHER SKILLET MELT BUTTER ADD IN ONIONS AND COOK TILL TRANSLUCENT ADD IN CHICKEN, CHILIES TACO SEASONING AND WATER, SIMMER FOR 10 MINUTES STIR IN LIME JUICE SIMMER ANOTHER 10 MINUTES.
PREHEAT OVEN TO 350 F STIR 1 CUP OF SOUP MIXTURE INTO THE SKILLET AND SPREAD THE REST OF THE MIXTURE ACROSS THE BOTTOM OF THE 9 X 13 BAKING DISH.
FILL TORTILLA WITH CHICKEN MIXTURE SPRINKLE CHEESE OVER CHICKEN AND ROLL INTO A TUBE, PLACE IN DISH, REPEAT,
POUR ENCHILADA SAUCE OVER TOP OF ENCHILADAS COVER WITH CHEESE , BAKE FOR 25 MINUTES SERVE WHILE HOT
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