Chicken Enchiladas for Days!

You read that right. Here’s an easy recipe for the most scrumptious homemade enchilada’s you’ll ever create. And you’re going to have a lot of them. So get ready for leftovers or have some friends over. We honestly think that when you prepare a dish like this, it is better than getting it at a restaurant because you know you put in the work yourself. Here’s what you need:

2 lbs skinless, boneless chicken

1 can cream of chicken soup

1 1/4 cups sour cream

1/4 teaspoon chili powder

1 tbs butter

1 small onion, chopped

1 (4 oz) can chopped green chilies

1 package of taco seasoning

1 bunch green onions, chopped

1 cup water

1 lime

1/2 tsp onion powder

1/2 tsp garlic powder

5-8 flour tortillas

3 cups shredded cheese

1 can enchilada sauce

That may look like a long list of ingredients, but you mix them all together up front, so it isn’t that scary. This is really a two person job, so stick someone on grilling and shredding the chicken right away. The easiest way to do this is to use two forks and just scrape the chicken with one while holding it down with the other.

Shredding Chicken - Charleston Crafted

The other chef in your group can start by combining the cream of chicken soup, sour cream and chili powder in a saucepan and bringing it to a simmer over low heat. Then turn off the head and keep it covered to keep it warm.

Soup Mixture - Charleston Crafted

Next, heat the butter in a skillet over medium heat and stir in the onion until it is cooked to a translucent color in about five minutes. Use the biggest pan you have because the next step gets crazy!

Cooking Onions - Charleston Crafted

Now it’s time to add most of the rest of your ingredients. To the onions, add your shredded chicken, chopped green chilies, taco seasoning, half of the green onions and the cup of water. Simmer this for about 10 minutes, stir in the lime juice, onion powder and garlic powder and simmer for another 10 minutes.

Chicken Mixture - Charleston Crafted

Get your oven going to 350 degrees around this time so it’s prepped. Stir 1 cup of your soup mixture you made earlier into the pan (see, we told you you would need a big pan!). Then, spread the rest of the soup mixture evenly along the bottom of your casserole dish.

 Final enchilada mixture - Charleston Crafted

Spreading soup mix in dish - Charleston Crafted

Ok, so remember your lovely assistant that was cooking the chicken earlier? Well if you’ve been doing the other steps by yourself, bring them back over to the kitchen… we’ll wait. Ok, have one person grab a tortilla and the other one fill it with the chicken mixture and some of the shredded cheese (you’re going to want to save about half the cheese for on top so proportion correctly. Then fold the torilla and put the seam down into the casserole dish. Do this until you’ve used all the mixture and filled your casserole dish.

Putting mixture in tortilla - Charleston Crafted

Wrapping Tortillas - Charleston Crafted

Enchiladas in pan - Charleston Crafted

Now pour the enchilada sauce over everything, sprinkle on your remaining cheese and cover with your remaining green onions. Then toss it in the oven for 25 minutes and prepare your mouth for the most delicious enchiladas you’ll ever create!

Pre-Cooked Final Enchiladas - Charleston Crafted

Final Cooked Chicken Enchiladas - Charleston Crafted

Voila! Easy, huh? Try it out and let us know what you think!

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