Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Angela’s Awesome Chicken Enchiladas Recipe
Angela's awesome chicken enchiladas are easy to make with tortillas and creamy chicken filling flavored with perfect amounts of seasonings for balanced taste. This exceptional recipe has earned its "awesome" designation through consistently outstanding results that satisfy demanding palates. The balanced seasoning creates harmonious flavor profiles.
These chicken enchiladas are easy to make with tortillas and a creamy chicken filling flavored with the perfect amount of seasonings, green chiles, and cheese. The secret is in the seasonings! Delicious with sour cream and a side of Mexican rice.
Prep Time:
45 mins
Cook Time:
1 hr 5 mins
Additional Time:
5 mins
Total Time:
1 hr 55 mins
Servings:
8
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Ingredients
2 pounds skinless, boneless chicken breast meat – cut into chunks
1 ¼ cups sour cream
1 (10.5 ounce) can condensed cream of chicken soup
¼ teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 cup water
1 bunch green onions, chopped, divided
1 (4 ounce) can chopped green chiles, drained
1 (1.25 ounce) package mild taco seasoning mix
1 teaspoon lime juice
½ teaspoon onion powder
½ teaspoon garlic powder
5 (12-inch) flour tortillas
3 cups shredded Cheddar cheese
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives, drained
Directions
Place chicken into 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 chicken is no longer pink and the juices run clear, about 10 minutes.
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Remove from the pot and let sit until cool enough to handle, 5 to 10 minutes. Shred chicken with two forks.
Combine sour cream, condensed soup, and chili powder in a saucepan. Bring to a simmer, stirring occasionally, then turn off the heat and cover to keep warm.
At the same time, melt butter in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add shredded chicken, water, 1/2 of the green onions, green chiles, and taco seasoning; simmer for 10 minutes. Stir in lime juice, onion powder, and garlic powder; simmer for 10 more minutes.
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Preheat the oven to 350 degrees F (175 degrees C).
Stir 1 cup soup mixture into the skillet with the chicken. Spread remaining soup mixture over the bottom of a 9×13-inch baking dish.
Fill each tortilla with 1/5 of the chicken mixture and about 5 tablespoons Cheddar cheese.
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Roll tortillas around filling and place enchiladas, seam-side down, into the baking dish. Pour enchilada sauce over top and sprinkle with remaining Cheddar, remaining green onions, and olives.
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Bake in the preheated oven until filling is heated through and cheese is melted and bubbling, about 25 minutes.
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Cook’s Note
Shredding the chicken is the most time-consuming step, so you could use a rotisserie chicken to speed things up.
Nutrition Facts (per serving)
| 710 | Calories |
| 36g | Fat |
| 53g | Carbs |
| 42g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 710 | |
| % Daily Value * | |
| Total Fat 36g | 47% |
| Saturated Fat 18g | 88% |
| Cholesterol 126mg | 42% |
| Sodium 1765mg | 77% |
| Total Carbohydrate 53g | 19% |
| Dietary Fiber 4g | 16% |
| Total Sugars 4g | |
| Protein 42g | 84% |
| Vitamin C 19mg | 21% |
| Calcium 509mg | 39% |
| Iron 5mg | 30% |
| Potassium 590mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
