- ½ rotissarie chicken, de-boned and shredded (about 2 cups)
- 1-½ 10.75 oz cans cream of chicken soup
- 2 cups sour cream
- ½ tsp chili powder
- 1 tbsp butter
- 1 small onion, chopped
- 1 4 oz can chopped green chilies, drained
- 1 1.25 oz pkg taco seasoning mix
- 3 green onions, chopped
- 1 cup water
- 1 tsp lime juice
- ½ tsp onion powder
- ½ tsp garlic powder
- 12 corn tortillas
- 3 cups cheddar cheese, shredded
- 1 10 oz can enchilada sauce
- 1 6 oz can sliced black olives
ingredients
directions
1. Preheat an oven to 350 degrees F. |
2. Combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm. |
3. Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes. |
4. Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish. |
5. Soften each tortilla in a bit of hot oil then fill each with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan. |
6. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes. |
