Angela's Awesome Enchiladas

4.7
(3,188)
2,203 Reviews
391 Photos

The secret to these awesome chicken enchiladas is in the seasonings! I whipped these up on my own using ingredients I had on hand. Shredding the chicken is the most time-consuming step, but it's worth it in the end. Serve with sour cream and a side of Spanish rice. Give these babies a try!

Submitted by Anonymous
Updated on October 5, 2023
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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Prep Time:
45 mins
Cook Time:
1 hr 5 mins
Additional Time:
5 mins
Total Time:
1 hr 55 mins
Servings:
8
Yield:
1 9x13-inch dish
Jump to Nutrition Facts

Ingredients

  • 2 pounds skinless, boneless chicken breast meat - cut into chunks

  • 1 ¼ cups sour cream

  • 1 (10.5 ounce) can condensed cream of chicken soup

  • ¼ teaspoon chili powder

  • 1 tablespoon butter

  • 1 small onion, chopped

  • 1 cup water

  • 1 bunch green onions, chopped, divided

  • 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

  • 5 (12 inch) flour tortillas

  • 3 cups shredded Cheddar cheese

  • 1 (10 ounce) can enchilada sauce

  • 1 (6 ounce) can sliced black olives, drained

Directions

  1. 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.

    an overhead shot of chunks of chicken boiling in a pot of water

    Dotdash Meredith Food Studios

  2. Remove from the pot and let sit until cool enough to handle, 5 to 10 minutes. Shred chicken with two forks.

  3. 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.

  4. 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.

    an overhead shot of shredded chicken mixture in a skillet

    Dotdash Meredith Food Studios

  5. Preheat the oven to 350 degrees F (175 degrees C).

  6. Stir 1 cup soup mixture into the skillet with the chicken. Spread remaining soup mixture over the bottom of a 9x13-inch baking dish.

  7. Fill each tortilla with 1/5 of the chicken mixture and about 5 tablespoons Cheddar cheese.

    an overhead shot of chicken mixture and cheese in bowls and filling a tortilla on a cutting board

    Dotdash Meredith Food Studios

  8. 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.

    an overhead shot of enchiladas topped with sauce, cheddar cheese, olives, and green onions in a baking dish

    Dotdash Meredith Food Studios

  9. Bake in the preheated oven until filling is heated through and cheese is melted and bubbling, about 25 minutes.

    close up on a serving of enchiladas on a plate with remaining in a casserole dish behind
    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

710 Calories
36g Fat
53g Carbs
42g Protein
Nutrition Facts
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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