A definite favorite in the Voss house, with both Timmy and Gemma. What's great is these are cheap to make (especially if you use the leftover chicken from the "night one" dinner) and make a TON. For less than $18 of ingredients, we get enough enchiladas for 3 dinners. They freeze fantastic too. (I freeze ours in the glass Snapware containers)
Approx. 2 pounds (more more!) shredded chicken. Jim does this by shredding, with a fork, all of the leftovers from our whole baked chicken the night before and just refrigerating overnight. By the time he's done wielding his kitchen weapon, there's nothing but a carcass remaining!
1 (10.75 oz) can condensed cream of chicken soup
1 C sour cream
1/4 t chili powder (I've used up to a full teaspoon if I really want some kick!)
1 T butter
1 large onion, chopped
1 (4 oz) can chopped green chilies, drained
1 (1.25 oz) package taco seasoning mix
1 bunch green onions, chopped, divided
1 C water
1 t lime juice (although when I forget this at the store, it doesn't seem to be a huge deal)
1/2 t onion powder
1/2 t garlic powder
6 tortillas, whole wheat or just flour
2 C mixture of cheddar and mozzarella cheese, divided
1 (10 oz) can enchilada sauce
Preheat oven to 350.
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 to keep warm.
Melt butter in a skillet over medium heat. Stir in onion and cook until onion is translucent...about 5 minutes. Add your shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped onion, and water. Allow to simmer for 10 minutes. Stir in lime juice, onion powder, and garlic powder. Simmer for an additional 5 minutes.
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.
Fill each tortilla with chicken mixture. Sprinkle cheese over the chicken before folding each tortilla, reserving half of the cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
Pour enchilada sauce evenly over the enchiladas. Cover with the remaining cheese and sprinkle remaining chopped green onions.
Bake for 25 minutes.