Angela's Awesome Enchiladas Recipe

Looking for an easy Angela's Awesome Enchiladas recipe? Learn how to make Angela's Awesome Enchiladas using healthy ingredients.


Submitted by greatlyloved

Makes 8 servings



http://allrecipes.com/Recipe/Angelas-Awesome-Enchiladas/Detail.aspx Reduced following from original recipe: 1) Chicken from 32 oz (2lbs) to 24 oz (1.5lbs) 2) Cheese from 3 cups to 2 cups

Recipe Ingredients for Angela's Awesome Enchiladas

24 oz skinless, boneless chicken breast meat
10 3/4 oz condensed cream of chicken soup
1 1/4 cups fat free sour cream
1/4 teaspoon chili powder
1 tablespoon Smart Balance
1 small onion, chopped
4 ounce chopped green chilies, drained
1 1/4 ounce taco seasoning
1 cup green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
8 serving GE 8" Whole Wheat Tortilla
2 cups Cheddar cheese
10 ounce enchilada sauce

Recipe Directions for Angela's Awesome Enchiladas

  1. Place the chicken in a crockpot with a bit of water and cook on low for 8-10 hours.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 cup 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.

Categories

Main Dish

Nutrition Facts
Serving Size 344.1g
Amount Per Serving
Calories
454
Calories from Fat
168
% Daily Value*
Total Fat
18.7g
29%
Saturated Fat
7.7g
38%
Trans Fat
0.0g
Cholesterol
87mg
29%
Sodium
1102mg
46%
Potassium
446mg
13%
Total Carbohydrates
41.9g
14%
Dietary Fiber
7.9g
32%
Sugars
10.5g
Protein
34.4g
Vitamin A 94% Vitamin C 14%
Calcium 35% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Very high in vitamin A
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