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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If you didn't use the Crock Pot Method, place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the 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 meat apart. Set the shredded chicken aside. 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. | 2. Heat the butter in a 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 of 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. | 3. Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish. | 4. Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan. | 5. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes. | 6. I like to top mine with pickled Jalepeno slices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2	lbs	skinless	1560.3596	0.0	189.1482	83.9147
cream chicken soup	1	can	condensed	274.5	21.838	7.2589999999999995	17.5985
cream	1 1/4	1/4	sour	569.25	13.3112	7.015	55.6312
chili powder	1/4	teaspoon		1.9035	0.3355	0.0909	0.0964
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
green chilies	1	can	chopped drained	89.955	21.2744	4.4978	0.4498
taco seasoning mix	1	package		-	-	-	-
green onion	1	bunch	chopped divided	-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
lime juice	1	teaspoon		1.2604	0.4245	0.0212	0.0035
onion powder	1/2	teaspoon		4.092	0.9494	0.1249	0.0125
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
flour tortilla	5			-	-	-	-
cheddar cheese	3	cups	shredded divided	-	-	-	-
enchilada sauce	1	can		84.9	13.7821	1.7546	2.5753
black olive	1	can	sliced	-	-	-	-
jalapeno				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.