Sunday, May 9, 2010

Angela's Awesome Enchiladas

(I've got an awfully sleepy husband and pup lounging around the house so this'll have to be short-n-sweet. I like to stock up on as much Sunday-night cuddling as I can get!)

Cinco de Mayo was last week and what better way for us (personally) to celebrate the Mexican army's victory over the French than to feed a small army of Marines! :) I had spent the day out and about with some of my girlfriends doing "social work" (as we told the sommelier at the winery after a morning of antique-ing). After nearly two hours in the car on the way back home, I was more than nervous about preparing a meal I had never made before for a couple of my husband's colleagues that I had never met before either.

Like usual, this recipe (from is awesome. (How could it not be with 546 reviews and an average of 4.5/5 stars?!) Quick and easy with just enough ingredients to keep it tasty without being cost-ineffective for "Mexican night." This is another one to definitely try on a weeknight to change things up!

(Prep time: 45 minutes. Cook time: 1 hour. Ready in:  1 hour, 45 minutes.)


  • 2 lbs boneless, skinless chicken breasts, cut into chunks
  • (1) - 10.75 oz. can condensed cream of chicken soup
  • 1 1/4 C sour cream (reduced if you want, but fat free never has the "oomph" I like)
  • 1/4 tsp chili powder
  • 1 tbsp butter
  • 1 small onion, chopped
  • (1) - 4 oz. can chopped green chilies, drained
  • 1 pkg. mild taco seasoning mix
  • 1 bunch green onions, chopped and divided
  • 1 C water
  • 1 tsp lime juice
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • (6) - 12" flour tortillas
  • 3 C shredded cheddar cheese, divided
  • (1) - 10 oz. can enchilada sauce
  1. Place the chicken in a large pot and add water to cover. Bring to boil over high heat, then reduce 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 apart. Set the shredded chicken aside. 
  2. 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.

  3. Heat the butter in a large 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 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.

  4. Preheat the oven to 350 degrees. Stir 1 C of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9"x13" baking dish.
  5. Fill each tortilla with chicken mixture. Sprinkle cheddar cheese over the chicken before folding the tortillas, reserving half of the shredded cheese for chopping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared baking dish.

  6. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 C cheddar cheese. Sprinkle the reserved chopped green onions on top of the cheese.

  7. Bake in preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes. 
Serve with tortilla chips, salsa, fresh guacamole and Mexican beer. (We like Dos Equis and Corona.) 

Oh, and I apologize for forgetting to snap a shot of the finished dish ... maybe that'll be the encouragement you need to try it and see your own cheesy, bubbling goodness! 

1 comment:

  1. Minus the enchilada sauce this was pretty much the same recipe that I was going to try. I think that your last picture is nice. They look restaurant quality whereas mine always look homemade.