Chicken Enchiladas (Enchi's)

There are so many enchilada recipes, I guarantee I will post more recipes as I come across them.  This one is definitely my old faithful.  Flavorful, and basic. 

Chicken Enchiladas

2 lb skinless, boneless chicken breast meat (I just buy a rotisserie chicken and just shred the breast)
1 can cream of chicken soup
1 1/4 cups sour cream
1/2 teaspoon chili powder
1 tablespoon olive oil
1 onion chopped
1 (4 oz) can diced chilies
1 package taco seasoning
1 bunch green onions chopped
1 cup of water
1 lime juiced
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (soft taco size) flour tortillas
1 (16 oz) bag shredded cheddar cheese
1 (10 oz) can red enchilada sauce
1 (6 oz) can sliced black olives

Boil chicken breasts for about 10 minutes, remove and shred.  To save time, I just get a rotisserie chicken and shred the breast and set aside.  Combine cream of chicken soup, sour cream, and chili powder and put over medium low heat.  Whisk together to mix, heat and bring heat to low.  Keep warm.

Heat olive oil in skillet over medium heat.  Add onion, and cook until done, about 5 minutes.  Add shredded chicken, green chiles, taco seasoning, half the bunch of green onions, and water.  Stir and simmer for about 10 minutes.  Stir in lime juice, onion powder, and garlic powder and simmer for 10 more minutes.

Preheat oven to 350 degrees.  Stir 1 cup of soup mixture on the bottom of 9x13 baking dish.  Fill each tortilla with chicken mixture.  Tuck handful of cheese into tortilla along with chicken.  Fold tortillas over filling and place seam side down in baking dish.

Pour enchilada sauce over enchiladas.  Cover with remaining cheese, and add the rest of the green onions and olives.  I added avocados as well, but of course this is optional.  It doesn't really go with this dish as well as I would have hoped. 

I love this dish, and I make them about once every two weeks.  Enjoy!

MGD