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Creamy Chicken Enchiladas

Creamy chicken enchiladas filled with tender shredded chicken, green chiles, and cheese, baked in a rich sauce and topped with enchilada sauce and olives.
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Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 55 minutes
Servings: 8
Course: Baked Dish, Comfort Food, Dinner, Family Dinner, Main Course
Cuisine: American, Mexican, Tex-Mex
Calories: 710
Ingredients Method Notes

Ingredients
  

  • 2 pounds skinless boneless chicken breasts, 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

Method
 

  1. Place chicken in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes or until fully cooked (165°F internal temperature). Shred and set aside.
  2. In a saucepan, combine sour cream, condensed soup, and chili powder. Heat until simmering, then remove from heat.
  3. Melt butter in a skillet. Cook onion until translucent.
  4. Add shredded chicken, water, half of green onions, green chiles, and taco seasoning. Simmer 10 minutes.
  5. Stir in lime juice, onion powder, and garlic powder. Simmer 10 more minutes.
  6. Preheat oven to 350°F (175°C).
  7. Mix 1 cup of cream sauce into chicken mixture. Spread remaining sauce in a 9x13-inch baking dish.
  8. Fill tortillas with chicken mixture and cheese. Roll and place seam-side down in dish.
  9. Pour enchilada sauce over top. Sprinkle remaining cheese, green onions, and olives.
  10. Bake 25 minutes or until hot and bubbly. Rest 5 minutes before serving.

Notes

  • Use rotisserie chicken to save time.
  • Add jalapeños for extra spice.
  • Can be assembled ahead and refrigerated before baking.