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 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
Description
The Secret To These Enchiladas Is In The Seasonings! Shredding The Chicken Is The Most Time-consuming Step, But It's Worth It In The End. Serve Them With Sour Cream And A Side Of Spanish Rice.
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