[Awesome] Chicken Enchiladas

I love Mexican food. The main reason why I’m with my boyfriend: tacos! Ok, no, I’m kidding there’s a few other things I like about him. But now, I’ve got the upper-hand with my awesome chicken enchiladas. These enchiladas are easy to prepare and taste amazing.


What You Need:

  • 2 Pounds Chicken Breast
  • 1 Tablespoon Lime Juice
  • 1/4 Teaspoon Chili Powder
  • 1/2 Teaspoon Onion Powder
  • 1 Pack Taco Seasoning Mix
  • 1 Cup of Water
  • 1 Small White Onion, chopped
  • 1 (10.75oz) Ounce Can Condensed Chicken Soup
  • 1 1/2 Cups Sour Cream
  • 2 (4oz) Cans of Diced Green Chilies
  • 1 Bag Shredded Mexican Cheese
  • 6 (12 inch) Flour Tortillas
  • 2 (10oz) Cans Enchilada Sauce
  • 1 Bunch of Green Onions (Scallions)
  • 1 (6oz) Can Sliced Black Olives
  • 1 Jar Jalapeno Slices (optional)

Start Cooking:

  1. In a small bowl, combine and mix lime juice, chili powder, and onion powder. Set aside.
  2. In a skillet, brown chicken breasts on medium-high heat on both sides. Once browned place chicken into a slow cooker on low heat with lime juice mixture. Pour taco seasoning mix evenly over chicken. Then, pour water and the chopped onion into the slow cooker. Cook on low heat for 6 hours.
  3. In a small bowl combine chicken soup and sour cream, put in fridge.
  4. When chicken is mostly cooked (about 6 hours), pull the chicken apart to shred. The chicken should already be pulling apart easily. Add green chilies, 1/2 the green onions, and half of the sour cream mixture. Stir and warm for about an hour.
  5. Preheat the oven to 350 degrees F. In a 9×13 baking dish, spread the sour cream mixture evenly.
  6. Heat tortillas in the microwave for about 1 minute, just until they’re slightly warmed. Place chicken mixture in the center of each tortilla and top with a little bit of shredded cheese. Roll tortilla up and place seam-side down in the baking dish. Continue until all tortillas are filled and placed in baking dish.
  7. Top the enchiladas with enchilada sauce, being sure to pour evenly over tortillas. Pour remaining shredded cheese evenly over top the sauce and sprinkle with green onions and black olives.
  8. Bake in the oven for 25 minutes or until cheese is bubbly and enchiladas are cooked through. Serve with some chips and salsa and enjoy!

Don’t expect any left-overs!

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