Delfina's AWESOME Enchiladas
2 lb. skinless, boneless chicken breast, cut into chunks
1 10.75-oz. can cream of chicken soup
1 1/4 C. sour cream
1/4 tsp. chili powder
1 Tbsp. butter
1 small onion, chopped
1 4-oz. can chopped green chiles, drained
1 env. mild taco seasoning mix
1 bunch green onions, chopped, divided
1 C. water
1 tsp. lime juice
1/2 tsp. onion powder
1/2 tsp. garlic powder
5 12-inch flour tortillas
3 C. shredded Cheddar cheese, divided
1 10-oz. can enchilada sauce
1 6-oz. can sliced black olives
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, until heated through. Turn off heat and cover to keep warm. Heat butter in a skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add shredded chicken, chopped green chiles, taco seasoning, half of the bunch of chopped green onion and water. Allow to simmer for 10 minutes. Stir in lime juice, onion powder and garlic powder; simmer for an additional 10 minutes. Preheat an oven to 350 degrees. 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. Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling and then roll up, reserving half of the shredded cheese for topping the enchiladas. Place seam-side down in the prepared pan. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining half of the 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. 8 servings.
1 10.75-oz. can cream of chicken soup
1 1/4 C. sour cream
1/4 tsp. chili powder
1 Tbsp. butter
1 small onion, chopped
1 4-oz. can chopped green chiles, drained
1 env. mild taco seasoning mix
1 bunch green onions, chopped, divided
1 C. water
1 tsp. lime juice
1/2 tsp. onion powder
1/2 tsp. garlic powder
5 12-inch flour tortillas
3 C. shredded Cheddar cheese, divided
1 10-oz. can enchilada sauce
1 6-oz. can sliced black olives
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, until heated through. Turn off heat and cover to keep warm. Heat butter in a skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add shredded chicken, chopped green chiles, taco seasoning, half of the bunch of chopped green onion and water. Allow to simmer for 10 minutes. Stir in lime juice, onion powder and garlic powder; simmer for an additional 10 minutes. Preheat an oven to 350 degrees. 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. Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling and then roll up, reserving half of the shredded cheese for topping the enchiladas. Place seam-side down in the prepared pan. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining half of the 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. 8 servings.
"While visiting the United States I came up with this enchilada recipe. I wanted to make my normal traditional Mexican dishes but I never had all the ingredients on hand so I threw this and that together. I took whatever I could find on hand in the pantry. I came up with these non-traditional Mexican enchiladas. The seasonings are my secret blend from the traditional recipe. My family loves this Tex-Mex version more than my traditional version."
Delfina AmateSanto Domingo WardSan Nicolas Mexico StakeEnsenada, Mexico
Thank you, Delfina! This AWESOME recipe is on page 162 of the Worldwide Ward Cookbook - Secret Recipes.
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