Looking for the ultimate chicken enchiladas recipe to impress your family and friends? These Angela’s Awesome Chicken Enchiladas are flavorful, cheesy, and oh-so-delicious. The secret lies in the seasonings and the creamy sauce, which take these enchiladas from good to absolutely irresistible! Whether you’re planning a cozy weeknight meal or hosting a festive gathering, this dish will become your go-to favorite.
Prep Time: 45 minutes
Cook Time: 1 hour 5 minutes
Additional Time: 5 minutes
Total Time: 1 hour 55 minutes
Servings: 8
Yield: One 9×13-inch dish
Ingredients You’ll Need
- Chicken Base:
- 2 pounds skinless, boneless chicken breasts (cut into chunks)
- 1 cup water
- Creamy Sauce:
- 1 ¼ cups sour cream
- 1 (10.5-ounce) can condensed cream of chicken soup
- ¼ teaspoon chili powder
- Sautéed Mixture:
- 1 tablespoon butter
- 1 small onion, chopped
- 1 bunch green onions, chopped (divided use)
- 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
- Tortillas & Toppings:
- 5 (12-inch) flour tortillas
- 3 cups shredded Cheddar cheese
- 1 (10-ounce) can enchilada sauce
- 1 (6-ounce) can sliced black olives, drained
Step-by-Step Directions
Step 1: Cook the Chicken
Add the chicken chunks to a large pot and pour enough water to cover them completely. Bring the water to a boil over high heat. Once boiling, lower the heat to medium-low, cover the pot, and simmer for about 10 minutes or until the chicken is cooked through and no longer pink inside.
Step 2: Shred the Chicken
Remove the cooked chicken from the pot and let it cool for 5 to 10 minutes until it’s comfortable to handle. Use two forks to shred the chicken into bite-sized pieces.
Step 3: Prepare the Creamy Sauce
In a medium saucepan, mix the sour cream, condensed cream of chicken soup, and chili powder. Heat the mixture over medium heat, stirring occasionally, until it begins to simmer. Turn off the heat and cover the saucepan to keep the sauce warm.
Step 4: Sauté the Onions and Cook the Chicken Mixture
Melt the butter in a skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the shredded chicken, water, half the green onions, green chiles, and taco seasoning. Simmer the mixture for 10 minutes. Then, stir in the lime juice, onion powder, and garlic powder and continue simmering for another 10 minutes.
Step 5: Preheat the Oven
Set the oven to preheat at 350°F (175°C).
Step 6: Combine and Spread the Sauce
Add 1 cup of the creamy soup mixture to the skillet with the chicken and mix well. Take the remaining soup mixture and spread it evenly over the bottom of a 9×13-inch baking dish to create a flavorful base layer.
Step 7: Assemble the Tortillas
Spoon 1/5 of the chicken mixture into each tortilla. Add about 5 tablespoons of shredded Cheddar cheese on top of the filling. Roll the tortillas tightly to secure the filling.
Step 8: Arrange and Top the Enchiladas
Place the rolled tortillas seam-side down in the baking dish. Pour the enchilada sauce evenly over the top. Sprinkle the dish with the remaining Cheddar cheese, the reserved green onions, and sliced black olives for added flavor and color.
Step 9: Bake the Enchiladas
Bake the dish in the preheated oven for about 25 minutes, or until the filling is heated through and the cheese is melted and bubbling. Serve the enchiladas hot and enjoy with a side of Spanish rice or sour cream!
Nutrition Facts (Per Serving)
- Calories: 710
- Fat: 36g
- Protein: 42g
- Carbs: 53g
- Dietary Fiber: 4g
- Sodium: 1765mg
Why You’ll Love This Recipe
These enchiladas are rich, creamy, and filled with mouthwatering flavors. The combination of well-seasoned chicken and cheesy goodness makes it a show-stopping meal for any occasion. Plus, they’re easy to make and perfect for leftovers!