Sunday, February 28, 2010

A Lotta Enchilada

Had to share this new recipe we made this weekend. And this is why allrecipes.com is so great - the recipe is one thing, but the reviews and comments ("this was great, but here's how I completely changed it to make it better") really make the site worthwhile. While the original recipe has you simmering the chicken and seasoning for 20+ minutes, putting the goods in the crockpot in the morning made evening prep pretty darn easy. Of course, it also prevented us from staying out too long for happy hour on Friday after work - not sure if that is a bad thing or a good thing!

Angela's Awesome Enchiladas
6 servings

2 pounds skinless, boneless chicken breast meat 
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
6 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives

Mix the onion, taco seasoning, onion powder, chili powder and garlic powder with a cup of water. Put seasoning mixture and chicken in crockpot - low for 8-10 hours.

Shred chicken by placing two forks back to back and pulling meat apart. Meanwhile, combine the cream of chicken soup, sour cream in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.


Heat the butter in a skillet. Add shredded chicken, chopped green chilies, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice.

Preheat an oven to 350 degrees F. 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.

Fill each tortilla with chicken mixture. Sprinkle 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.

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.

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