[Dayze]

My wife and I found a great recipe recently for Enchiladas. I’m not sure if I’m the only one, but when I try a recipe for the first time its usually bland and takes some tweaking. But this one was kick ass right from the get go. We’ve already made them 3 times in as many weeks. Super easy.
Grab a can of nacho cheese sauce and make some nachos to go along with it.

The last time we made it, we did everything the night before, except top the tortillas with the enchilada sauce and cheese.
Still turned out great. And were great re-heated for leftovers.
It makes about 5-8 enchiladas; the decent size ones, depending on how big you want them etc.

Enchiladas
2 pounds skinless, boneless chicken breast meat - cut into chunks
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 (I like the spicy seasoning)
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce (I like the Medium heat sauce)
1 (6 ounce) can sliced black olives


Directions


1.Place the chicken in 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 the chicken pieces are no longer pink, about 10 minutes. The original recipe didn’t specify, but we did this with chicken stock. You can either Shred chicken or chop into whatever consistency you want. Set it aside. While that’s cooking, commbine the cream of chicken soup, sour cream, and chili powder in a saucepan. Simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm. It’ll end up getting stirred in with other stuff, so it doesn’t need to be piping hot.

2.Melt butter in a skillet.. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Be sure to get the skillet hot enough (my wife likes to try to cook onions on low heat for whatever damn reason)
Add the chicken, chopped green chilies, taco seasoning (we use spicy Old El Paso), half of the bunch of chopped green onion, and water. Simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.

3.Preheat an oven to 350 degrees F (175 degrees C). 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. It’s almost worth it to get one of those aluminum baking pans; for some reason I think they cook them better – and you don’t have to screw with cleaning up.

4.Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before rolling tortillas, reserving half of the shredded cheese for topping the enchiladas. Place seam-side down in the prepared pan.
5.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.