Chicken Enchiladas

Name: Chicken Enchiladas
Total time: 3900 s
Yield: 5 servings
Cuisine: American
Ingredients: 2 lbs boneless skinless chicken cooked and shredded; 1 1/4 cups sour cream; 1 (10.5 ounce) can cream of chicken soup; 1/2 teaspoon chili powder; 1 tablespoon butter; 1 small chopped onion; 1 cup water; 1 bunch green onions, chopped, divided in half; 1 (4 ounce) can green chilies drained; 1 package taco seasoning; 1 teaspoon lime juice; 1 teaspoon onion powder; 1 teaspoon garlic powder; 5 (12 inch) flour tortillas; 3 cups shredded cheddar cheese; 1 (10 ounce) can enchilada sauce (I substituted salsa as I didn’t have any enchilada sauce); 1 (4 ounce) can sliced black olives, drained (optional)

cindybear @cindybearcooks

#november2026
I’ve had this recipe for a while and finally gave it a try today. Luckily, it’s pretty forgiving because I was missing a few ingredients and had to make some substitutions. I used salsa instead of enchilada sauce and swapped 12-inch tortillas for 8-inch ones, which gave me 10 enchiladas. I had some leftover chicken mixture, so I spread it over the tortillas before adding the sauce. In the end, everyone enjoyed the dish.

cindybear @cindybearcooks

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Ingredients

Prep 30 minutes, bake 30-35 minutes

5 servings

2 lbsboneless skinless chicken cooked and shredded
1 1/4 cupssour cream
1 (10.5 ounce)can cream of chicken soup
1/2 teaspoonchili powder
1 tablespoonbutter
1small chopped onion
1 cupwater
1 bunchgreen onions, chopped, divided in half
1 (4 ounce)can green chilies drained
1 packagetaco seasoning
1 teaspoonlime juice
1 teaspoononion powder
1 teaspoongarlic powder
5 (12 inch)flour tortillas
3 cupsshredded cheddar cheese
1 (10 ounce)can enchilada sauce (I substituted salsa as I didn’t have any enchilada sauce)
1 (4 ounce)can sliced black olives, drained (optional)

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Steps

Prep 30 minutes, bake 30-35 minutes

1

In a saucepan combine sour cream, cream of chicken soup, and chili powder. Bring to a simmer stirring occasionally. Turn off heat and cover to keep warm.
2

In a large skillet melt butter over medium heat. Add onion and cook until translucent, about 5 minutes. Add shredded chicken, water, half of the green onions, green chilies, and taco seasoning. Simmer for 10 minutes. Stir in lime juice, onion powder and garlic powder; simmer another 10 minutes.
3

Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 baking dish with cooking spray.
4

Stir one cup soup mixture into chicken mixture. Spread remaining soup mixture in bottom of 9x13 dish.
5

Fill each tortilla with one fifth of the chicken mixture, add 1/4 cup cheese over chicken mixture. Roll tortilla and place seam side down in baking dish.
6

Pour enchilada sauce over top of tortillas. Sprinkle with remaining cheese, remaining green onions and olives.
7

Bake uncovered until filling is heated through and cheese is melted 25-30 minutes.