Chicken Enchiladas

As the weather turns cooler, my family begins to crave spicy foods. BUT I have a few picky eaters in my house. In my almost constant searches for different recipes to please them all, I came across this one for chicken enchiladas that looked really yummy. After a few alterations to make it easier to make I am sharing it with you. Let me know if you like it.

Ingredients

• 2 pounds skinless, boneless chicken breast meat - cut into chunks
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/4 cups sour cream
• 1/4 teaspoon chili powder
• 1 (4 ounce) can chopped green chilies, drained
• 1 (1.25 ounce) package mild taco seasoning mix
• 1 cup water
• 1 teaspoon lime juice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 5 (12 inch) flour tortillas
• 3 cups Cheddar cheese, shredded, divided
• 1 (10 ounce) can enchilada sauce

Directions

1. Place the chicken, chopped green chilies, taco seasoning, lime juice, onion powder, and garlic powder in a crock pot large pot and add a small amount of water. Set the Crock pot to low and let cook all day. When the chicken is falling apart tender, shred. 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. 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.
3. *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.
4. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.
5. Serve with salsa, pico de gallo, guacamole, whatever toppings you like and a side of rice or refried beans or both. Enjoy.

* If it is easier (this is what I do) layer the tortillas, chicken, cheese and soup mixture like lasagna, top it all with enchilada sauce and cheese and cut and serve like a casserole. This is much less messy that rolling the individual enchiladas.