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Angela’s Awesome Enchiladas

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Ingredients

Adjust Servings:
2
1 (10.75 ounce)
1 1/4
1/4
1 package cook and serve butterscotch pudding mix
1
1 (4 ounce)
1 (1.25 ounce)
1
1/2 olive oil
1/2 Mushrooms
5 (12 inch)
3
1 (10 ounce) package sliced button mushrooms
1 (6 ounce)

Nutritional information

709
Calories:
36.3g 56 %
Total Fat:
18.0g
Saturated Fat:
126mg 42 %
Cholesterol:
1764mg 71 %
Sodium:
590mg 17 %
Potassium:
52.5g 17 %
Total Carbohydrates:
4.4g 18 %
Dietary Fiber:
42.2g 84 %
Protein:
4g
Sugars:
1422IU
Vitamin A:
19mg
Vitamin C:
509mg
Calcium:
5mg
Iron:
0mg
Thiamin:
18mg
Niacin:
0mg
Vitamin B6:
68mg
Magnesium:
115mcg
Folate:

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Angela’s Awesome Enchiladas

Features:
    Cuisine:

      "The secret is in the seasonings! I whipped these up on my own using stuff I had on hand. Shredding the chicken is the most time-consuming step, but it's worth it in the end. Give these babies a try! Serve with sour cream and a side of Spanish rice."

      • 1 h 45 m
      • Serves 8
      • Medium

      Ingredients

      Directions

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      Steps

      1
      Done

      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. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.

      2
      Done

      Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.

      3
      Done

      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.

      4
      Done

      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.

      5
      Done

      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.

      rosanna

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