Angela's Awesome Enchiladas

 

I made these and think they were easier than the directions made them seem to be. So I will type it out my way.. :) I got this from pintrest which was linked to allrecipes.com. Josh liked them a lot and said don't make any other kind of enchiladas again. 

2 lbs chicken, cut into chunks (I used shredded cooked chicken I had in my freezer)

1 can cream of chicken soup

1 1/4 c. sour cream

1/4 tsp chili powder

1 Tbsp butter

1 small onion, chopped

1 can chopped green chilies, drained

1 pkg taco seasoning mix

1 bunch green onion, chopped, divided

1 c water (I didn't use all the water, maybe about 1/2 of it)

1 tsp lime juice

1/2 tsp onion powder

1/2 tsp garlic powder

5 flour tortillas

3 cups cheese, shredded, divided

1 (10 oz) can enchilada sauce

1 can sliced black olives

If you use cooked chicken you can skip this step. Otherwise cook your chicken. The recipe said to boil it but you can cook it however you want.

Combine cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally to prevent burning, then turn off heat and cover to keep warm.

Heat the butter in skillet. Stir in onion, cook and stir until the onion has softened and turned translucent, about 5 min. Add chicken, green chilies, taco seasoning, half of the green onions, and water. Allow to simmer for 10 min. Stir in the lime juice, onion powder, and garlic powder, simmer an additional 10 min. (This is where I would add more of the water if it seems too dry)

Preheat oven to 350. Stir 1 cup of the soup mix into the chicken mix. Spread the remaining soup mix on the bottom of 9 x 13 dish.

Fill each tortilla with chicken mix and if you're like me and love cheese, add some cheese in there. Roll it up and put it 9 x 13. Pour enchilada sauce over enchiladas. Cover with the remaining cheese. Sprinkle with green onion and olives. Bake about 25 min or heated.