I had been worried about how these would turn out because the recipe contains sour cream and a cream soup and I didn't know how well it would freeze and re-heat. But they turned out as tasty as ever! This is really the best enchilada recipe I have used. Super GOOD! I just served with rice, because I haven't been to the store yet this week and well like I said before I was feeling lazy.
This recipe is taken from allrecipes.com called Angela's Awesome Enchiladas. I don't know who Angela is, but these are for sure awesome!! I just changed a few minor things like I use canned chicken instead of cooking mine and shredding it myself, but you could easily do that in the crock pot with some mexically type seasonings.
Ingredients:
2 cans chunk chicken
1 can cream of chicken soup
1 1/4 cups sour cream
1/4 tsp. chili powder
1 Tbs. butter
1 small onion chopped
1 4 oz. can green chilies
1 package taco seasoning
1 bunch green onions (divided)
1 tsp. lime juice
1/2 tsp. onion powder
1/2 tsp garlic powder
5 tortillas (I only use the uncooked Costco kind)
3 cups (or more if you like) shredded cheddar cheese (divided)
1 can enchilada sauce
1 can sliced black olives
DIRECTIONS:
In a saucepan combine soup, sour cream and chili powder. Simmer over low heat and stir occasionally. Turn off and cover to keep warm.
Heat butter in a skillet over medium heat. Stir in onion and saute until onions are translucent. Add chicken and break it apart to be shredded, add green chilies, taco seasoning, half the green onions and water. Simmer for 10 minutes. Stir in lime juice, onion and garlic powder and simmer 10 more minutes.
Meanwhile cook up tortillas if you are using the uncooked type.
Preheat oven to 350 degrees. Stir in 1 cup of the soup mixture with the chicken. Spread remaining soup on bottom of large baking dish.
Fill tortillas with chicken mixture, top with cheddar cheese and fold tortillas. Place seam-side down in prepared pan. When all tortillas are filled, top with enchilada sauce, remaining cheese, remaining green onions and some olives.
Bake until heated through and is bubbly; about 25 minutes.
*Bake about an hour if you made this a frozen meal.
*I always have a lot of filling left over (enough for about another 1/2 pan) but you will need more soup mixture, more cheese and more enchilada sauce. When we made this on freezer day we had this left over and so I made the small 1/2 pan size for dinner that night however I didn't have any more soup to make more for the bottom layer so I just omitted that and used extra enchilada sauce. This was also very good.
