Angela’s Awesome Chicken Enchiladas

These creamy, cheesy chicken enchiladas are packed with flavor and made with simple ingredients. The secret lies in the perfect blend of seasonings, green chiles, and cheese. Serve them with sour cream and a side of Mexican rice for a meal everyone will love.

⏳ Time & Yield

• Prep Time: 45 mins
• Cook Time: 1 hr 5 mins
• Additional Time: 5 mins
• Total Time: 1 hr 55 mins
• Servings: 8

🛒 Ingredients

• 2 pounds skinless, boneless chicken breast meat – cut into chunks
• 1 ¼ cups sour cream
• 1 (10.5 ounce) can condensed cream of chicken soup
• ¼ teaspoon chili powder
• 1 tablespoon butter
• 1 small onion, chopped
• 1 cup water
• 1 bunch green onions, chopped (divided)
• 1 (4 ounce) can chopped green chiles, drained
• 1 (1.25 ounce) package mild taco seasoning mix
• 1 teaspoon lime juice
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 5 (12-inch) flour tortillas
• 3 cups shredded Cheddar cheese
• 1 (10 ounce) can enchilada sauce
• 1 (6 ounce) can sliced black olives, drained

👩‍🍳 Directions

1. Cook the Chicken:
   Place the chicken in a large pot and cover with water. Bring to a boil over high heat. Reduce to medium-low, cover, and simmer until the chicken is no longer pink and juices run clear, about 10 minutes. Remove from the pot, let cool for 5–10 minutes, then shred using two forks.
2. Prepare the Sauce:
   In a saucepan, combine sour cream, condensed cream of chicken soup, and chili powder. Bring to a simmer, stirring occasionally. Once heated through, turn off the heat and cover to keep warm.
3. Sauté the Onion & Season the Filling:
   Melt butter in a skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the shredded chicken, water, half of the green onions, green chiles, and taco seasoning. Simmer for 10 minutes. Stir in lime juice, onion powder, and garlic powder; simmer for another 10 minutes.
4. Preheat the Oven:
   Set the oven to 350°F (175°C).
5. Assemble the Enchiladas:
   Stir 1 cup of the sauce into the chicken mixture. Spread the remaining sauce evenly on the bottom of a 9×13-inch baking dish.
   Fill each tortilla with one-fifth of the chicken mixture and about 5 tablespoons of Cheddar cheese. Roll up and place seam-side down in the baking dish.
6. Top and Bake:
   Pour the enchilada sauce over the rolled tortillas. Sprinkle with the remaining Cheddar cheese, green onions, and black olives.
7. Bake:
   Place in the preheated oven and bake until the filling is hot and the cheese is melted and bubbling, about 25 minutes.

These enchiladas are warm, creamy, and full of flavor — perfect for family dinners or entertaining guests. Pair them with Mexican rice and a dollop of sour cream for the ultimate comfort meal.