Angela's Awesome Enchiladas

2 pounds skinless, boneless chicken breast meat - cut into chunks

1 (10.75 ounce) can condensed cream of chicken soup

1 1/4 cups sour cream

1/4 teaspoon chili powder

1 tablespoon butter

1 small onion, chopped

1 (4 ounce) can chopped green chilies, drained

1 (1.25 ounce) package mild taco seasoning mix

1 bunch green onions, chopped, divided

1 cup water

1 teaspoon lime juice

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

5 (12 inch) flour tortillas

3 cups Cheddar cheese, shredded, divided

1 (10 ounce) can enchilada sauce

1 (6 ounce) can sliced black olives

 

Directions

1. 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. 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. 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. 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. 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.

This recipe was found on All Recipe's.com.

Taco Seasoning

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 and 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

 

Mix all seasonings together in a small bowl.

Taco Soup

1 15oz Can of Tomato Sauce
1 15oz Can of Stewed Tomatoes (I buy the fire roasted)
1 15oz Can of Whole Kernal Corn
1 15oz Can of Kidney Beans (light or dark)

1 lb of Hamburger
1 Packet of Taco Seasoning

Open all four cans and simmer them together in pan on medium heat while you cook the hamburger with the taco seasoning in a separate pan. Once the meat is thoroughly cooked, combine it with the soup mixture. Simmer on low/medium heat together for 20-25 minutes; stirring occasionally.

Serve with shredded cheese, Frito's Scoops (or regular Frito's), and sour cream.

Amanda's Vegetable Dip

1 cup sour cream

1 cup mayonnaise

1 teaspoon bon appetite (very important)

1 teaspoon dill weed

1 tablespoon minced onion

1 tablespoon parsley flakes

Mix all together and let stand in fridge for at least an hour before serving.