Angela’s Awesome Enchiladas
Angela’s Awesome Enchiladas are a tasty and filling dish that everyone will love! With gooey cheese, seasoned chicken, and warm tortillas, this recipe is perfect for family dinners or casual get-togethers. It’s a comfort food that will make your taste buds dance!
Why Make This Recipe
You should definitely try this recipe because it’s easy to make and packed with flavor. Even on busy days, you can whip this up in no time, and it’s a great way to use up some chicken. Plus, everyone can customize their own enchiladas, making dinner fun and interactive!
How to Make Angela’s Awesome Enchiladas
Ingredients:
- 2 pounds skinless, boneless chicken breast meat – cut into chunks
- 1.25 cups sour cream
- 1 (10.5 ounce) can condensed cream of chicken soup
- 0.25 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
- 0.5 teaspoon onion powder
- 0.5 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
Directions:
- Put the chicken in a big pot and cover it with water. Bring it to a boil on high heat, then lower the heat to medium-low. Cover and let it simmer for about 10 minutes until the chicken is cooked through.
- Take out the chicken and let it cool for 5 to 10 minutes. Then shred it with two forks.
- In a saucepan, mix together sour cream, condensed soup, and chili powder. Heat it up, stirring now and then, and then turn off the heat, covering it to keep it warm.
- In a skillet, melt butter over medium heat. Add the chopped onion and cook until it’s soft, around 5 minutes. Add the shredded chicken, water, half of the green onions, green chiles, and taco seasoning. Let it simmer for 10 minutes.
- Stir in lime juice, onion powder, and garlic powder, and simmer for another 10 minutes.
- Preheat your oven to 350°F (175°C).
- Mix 1 cup of the soup mixture into the skillet with the chicken. Spread the rest of the soup mixture on the bottom of a 9×13-inch baking dish.
- Take each tortilla and fill it with 1/5 of the chicken mixture and about 5 tablespoons of Cheddar cheese. Roll them up and place them seam-side down in the baking dish.
- Pour the enchilada sauce over the tortillas and sprinkle the remaining Cheddar cheese and green onions, along with the black olives on top.
- Bake in the oven for about 25 minutes until everything is hot and the cheese is melted.
How to Serve Angela’s Awesome Enchiladas
Serve these delicious enchiladas hot from the oven! You can add extra toppings like salsa, sour cream, or guacamole on the side for more flavor. They are perfect for sharing at the dinner table!
How to Store Angela’s Awesome Enchiladas
If you have leftovers, cover them tightly with plastic wrap or store them in an airtight container. They can be kept in the fridge for up to 3 days. Just reheat them in the oven or microwave until warm.
Tips to Make Angela’s Awesome Enchiladas
- To save time, you can use rotisserie chicken instead of boiling and shredding your own.
- Feel free to add your favorite veggies, like bell peppers or corn, to the chicken mixture for extra flavor.
- If you like more heat, try using spicy taco seasoning or adding jalapeños to the filling!
Variation
You can easily make these enchiladas vegetarian by using black beans or lentils instead of chicken. Just be sure to adjust the seasoning to your taste!
FAQs
1. Can I freeze these enchiladas?
Yes! You can freeze them before baking. Just cover them well and they’ll last up to 3 months. Bake from frozen, adding a few extra minutes to cooking time.
2. What kind of cheese can I use?
You can use any cheese you like! Monterey Jack, Mexican blend, or even pepper jack if you want a little kick.
3. How do I make them spicier?
Add more chili powder or sprinkle some cayenne pepper into the chicken mixture, or top them with a spicy salsa before serving!