This is a fabulous Chicken Enchilada recipe. Your family will love it and best of all, you can use deli chicken to make it easy!
2 lbs. whole roasted chicken (from deli) Sam’s Club best!
1 (10.75 oz) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 tsp. chili powder
1 Tbsp. butter
1 small onion, chopped
1 (4 oz.) can chopped green chilies, drained
1 (1.25 oz) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 tsp. freshly squeezed lime juice
1/2 tsp. onion powder
1/2 tsp. garlic powder
5 (12-inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 oz.) can enchilada sauce
1 (6 oz.) can sliced black olives
Remove 2 lbs. of meat from whole roasted chicken. Shred chicken with fork and set aside.
In medium saucepan, combine cream of chicken soup, sour cream and chili powder. Bring to a simmer over low heat, stirring occasionally. Remove from heat and cover to keep warm.
Meanwhile, heat butter in large skillet over medium heat and add onion. Cook until onion is translucent, about 5 minutes. Add shredded chicken, chopped green chilies, taco seasoning, half of the chopped green onion and cup of water. Stir until thoroughly combined and allow to simmer for 10 minutes. Stir in lime juice, onion powder, and garlic powder, simmering an additional 10 minutes.
Preheat oven to 350 degrees. Stir 1 cup of soup mixture into the skillet mixture. Spread remaining soup mixture on the bottom of a 9×13-inch baking dish.
Fill each tortilla with chicken mixture. Sprinkle Cheddar 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 remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and black olives on top of the cheese. Bake in preheated oven until filling is heated through and cheese is melted and bubbling, about 25 minutes.