Monday, November 15, 2010

Chicken enchiladas

2 pounds skinless, boneless chicken breast
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 chicken taco seasoning
1 bunch green onions, chopped, divided
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
 flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives

1.Place chicken in crock pot with the onion,chili powder,onion powder,garlic powder,butter and chicken taco seasoning with about 1/3 cup water. Cook on low for 5-7 hours or on high for 4-5 hours.

2. Mix together sour cream and chicken soup

3.Shred chicken in crock pot
4. Add 1/2 the olives,green chilies and lime juice
5.Mix in half of the sour cream mixture and green onions
6.stir in half of the cheese

7. Add 1/4 cup mixture in the middle of each tortilla and roll up.

 8.Spread the other half of the sour cream mixture in the bottom of the pan. And then add the rolled tortillas to the pan.
9.Top enchiladas with a little more sour cream mixture
10. Add the enchilada sauce,cheese and olives

11. Bake at 350 for 25 min or until hot and boiling.

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