Ingredients
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2 pounds skinless, boneless chicken breast meat - cut into chunks
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1 ¼ cups sour cream
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1 (10.5 ounce) can condensed cream of chicken soup
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¼ teaspoon chili powder
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1 tablespoon butter
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1 small onion, chopped
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1 cup water
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1 bunch green onions, chopped, divided
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1 (4 ounce) can chopped green chiles, drained
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1 (1.25 ounce) package mild taco seasoning mix
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1 teaspoon lime juice
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½ teaspoon onion powder
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½ teaspoon garlic powder
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5 (12 inch) flour tortillas
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3 cups shredded Cheddar cheese
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1 (10 ounce) can enchilada sauce
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1 (6 ounce) can sliced black olives, drained
Directions
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Place chicken into a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until chicken is no longer pink and the juices run clear, about 10 minutes.
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Remove from the pot and let sit until cool enough to handle, 5 to 10 minutes. Shred chicken with two forks.
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Combine sour cream, condensed soup, and chili powder in a saucepan. Bring to a simmer, stirring occasionally, then turn off the heat and cover to keep warm.
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At the same time, melt butter in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add shredded chicken, water, 1/2 of the green onions, green chiles, and taco seasoning; simmer for 10 minutes. Stir in lime juice, onion powder, and garlic powder; simmer for 10 more minutes.
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Preheat the oven to 350 degrees F (175 degrees C).
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Stir 1 cup soup mixture into the skillet with the chicken. Spread remaining soup mixture over the bottom of a 9x13-inch baking dish.
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Fill each tortilla with 1/5 of the chicken mixture and about 5 tablespoons Cheddar cheese.
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Roll tortillas around filling and place enchiladas, seam-side down, into the baking dish. Pour enchilada sauce over top and sprinkle with remaining Cheddar, remaining green onions, and olives.
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Bake in the preheated oven until filling is heated through and cheese is melted and bubbling, about 25 minutes.
Nutrition Facts (per serving)
710 | Calories |
36g | Fat |
53g | Carbs |
42g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 710 | |
% Daily Value * | |
Total Fat 36g | 47% |
Saturated Fat 18g | 88% |
Cholesterol 126mg | 42% |
Sodium 1765mg | 77% |
Total Carbohydrate 53g | 19% |
Dietary Fiber 4g | 16% |
Total Sugars 4g | |
Protein 42g | 84% |
Vitamin C 19mg | 21% |
Calcium 509mg | 39% |
Iron 5mg | 30% |
Potassium 590mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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