Angela,s Awesome Enchiladas

Angela,s Awesome Enchiladas
  • 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 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
  1. Place the chicken in a large pot as well as add water to cover. Provide a boil over high temperature, then lessen the heat to medium-low, cover, and simmer until the chicken pieces aren,t pink, about 10 minutes. Shred chicken by placing 2 forks back to back as well as pulling meat apart. Set the shredded poultry aside. Meanwhile, combine the cream associated with chicken soups, sour lotion, and chili powder in a saucepan. Provide a simmer more than low heat, stirring occasionally, then switch off the heat and cover to maintain warm.
  2. Heat the actual butter in a frying pan over moderate heat. Mix in the onion; cook as well as stir until the onion offers softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, 1 / 2 of the couple of chopped green onion, and water. Permit to simmer with regard to 10 minutes. Mix in the lime scale juice, red onion powder, and garlic powder; simmer for an additional 10 minutes.
  3. Pre-heat an oven to Three hundred and fifty degrees F (175 degrees C). Stir 1 cup from the soup combination into the skillet with the chicken mixture. Distribute the remaining soup mixture at the base of a 9x13 in . baking meal.
  4. Fill up each tortilla with chicken combination. Sprinkle Cheddar parmesan cheese over the chicken filling prior to folding the actual tortillas, reserving half of the shredded parmesan cheese for topping the enchiladas. Collapse tortillas over the filling up and place seam-side lower in the ready 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 actual cheese. Bake in the pre-heated oven till filling is actually heated via and the parmesan cheese is melted and effervescent, about Twenty five minutes.