Ingrédients
2 pounds skinless, boneless chicken cut into pieces -
1 (10.75 ounce) can cream of chicken
1 1/4 cup sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chiles, drained
1 (1.25 ounce) soft taco seasoning mix
1 bunch scallions, chopped, divided
1 cup water
Lemon juice 1 teaspoon
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12-inch) flour tortillas
3 cups cheddar cheese, shredded cheese, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives
Directions
Place chicken in a large saucepan and add water to cover .
Bring to a boil , reduce heat to medium-low , cover and simmer until chicken is no longer pink , about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile , combine the cream of chicken soup , sour cream and chili powder in a saucepan. Bring to a boil over low heat , stirring occasionally , then the fire goes out and cover to keep warm.
Heat butter in a skillet over medium heat. Stir in onion ; Cook and stir until onion is softened and become translucent , about 5 minutes. Add the chopped chicken, chopped green pepper, taco seasoning , half the group chopped green onion , and water. Simmer for 10 minutes. Add the lemon juice, onion powder and garlic powder ; simmer for another 10 minutes.
Preheat oven to 350 degrees F ( 175 degrees C). Add 1 cup of the soup mixture into the pan with the chicken mixture . Spread the remaining soup mixture on the bottom of a baking dish 9x13 inch oven .
Fill each tortilla with chicken mixture . Sprinkle cheddar chicken over the filling before folding the tortillas, reserving half of the shredded cheese to fill enchiladas. Fold tortillas over the filling and place seam side down in prepared pan.
Pour enchilada sauce evenly over the enchiladas. Top with 1 1/ 2 cups cheddar cheese remaining . Sprinkle the reserved chopped green onions and sliced olives on top of the cheese. Bake in preheated oven until the filling is hot and cheese is melted and bubbly, about 25 minutes.
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