Ingredients
Method
- In a medium saucepan, combine cream of chicken soup, sour cream and chili powder to create the sour cream base. Warm on low heat, stirring occasionally.
- Heat the butter in a deep skillet over medium heat. Stir in the chopped onion and cook until onion is softened and slightly translucent, about 5 minutes.
- Add the shredded meat, diced green chilies, taco seasoning, half of the chopped green onions and water. Bring to a bubble and cook until the liquid has been absorbed almost completely.
- Stir in lime juice, onion powder and garlic powder and remove from heat.
- Add 1 cup of the sour cream base into the skillet and stir until well combined.
- If cooking right away (not freezing for later*), preheat oven to 350 degrees F.
- Spread remaining sour cream base onto the bottom of a 9×13 baking dish.
- Spoon 2-3 large spoonfuls of the filling into each tortilla. Sprinkle shredded cheddar cheese generously over the top and then roll the tortillas, placing them seam side down in the baking pan. Continue filling tortillas until all of the filling has been used up.
- Pour the enchilada sauce evenly over the rolled tortillas and then spread the remaining shredded cheddar cheese evenly over the top.
- Sprinkle with the remaining chopped green onions and the sliced olives.
- Bake in 350 degree oven for 25-30 minutes until filling is heated through and cheese is melted and bubbling. Serve immediately. Refrigerate any leftovers. Enjoy!
Nutrition
Notes
To freeze for later, complete all steps through adding remaining green onions and sliced olives and then cover in plastic wrap or foil and freeze for up to 3 months. To use, thaw in the refrigerator for 24 hours and then bake as directed.