Johanneck Family Recipes

Chicken Enchiladas

Name: Chicken Enchiladas
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 1 h 55 min
Yield: 8 servings
Cuisine: Casseroles
Ingredients: 2 pounds skinless, boneless chicken breast meat - 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

Casseroles

8 servings

분량

45 minutes

활동 시간

1 hour 55 minutes

총 시간

요리 시작

재료

2 pounds skinless, boneless chicken breast meat - 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

방향

Place chicken into 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 chicken is no longer pink and the juices run clear, about 10 minutes.

Remove from the pot and let sit until cool enough to handle, 5 to 10 minutes. Shred chicken with two forks.

Combine sour cream, condensed soup, and chili powder in a saucepan. Bring to a simmer, stirring occasionally, then turn off the heat and cover to keep warm.

At the same time, melt butter in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add shredded chicken, water, 1/2 of the green onions, green chiles, and taco seasoning; simmer for 10 minutes. Stir in lime juice, onion powder, and garlic powder; simmer for 10 more minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Stir 1 cup soup mixture into the skillet with the chicken. Spread remaining soup mixture over the bottom of a 9x13-inch baking dish.

Fill each tortilla with 1/5 of the chicken mixture and about 5 tablespoons Cheddar cheese.

Roll tortillas around filling and place enchiladas, seam-side down, into the baking dish. Pour enchilada sauce over top and sprinkle with remaining Cheddar, remaining green onions, and olives.

Bake in the preheated oven until filling is heated through and cheese is melted and bubbling, about 25 minutes.

영양 정보

1회 제공량

칼로리

710 kcal

지방 전체

36 g

포화 지방

18 g

불포화 지방

0 g

트랜스 지방

콜레스테롤

126 mg

나트륨

1765 mg

탄수화물 전체

53 g

식이섬유

4 g

총 당류

4 g

단백질

42 g