Skip to main content New<> this month
Get the Allrecipes magazine

Angela's Awesome Enchiladas

Rated as 4.72 out of 5 Stars

"The secret is in the seasonings! I whipped these up on my own using stuff I had on hand. Shredding the chicken is the most time-consuming step, but it's worth it in the end. Give these babies a try! Serve with sour cream and a side of Spanish rice."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list. Go to shopping list.


1 h 45 m servings 709
Original recipe yields 8 servings (5 enchiladas)


{{model.addEditText}} Print
  1. 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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 709 calories; 36.3 52.5 42.2 126 1764 Full nutrition

Explore more


Read all reviews 2k
  1. 3071 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

I love this recipe! I have made some changes that make it easier for me on a weeknight: I put the chicken (sometimes I even use frozen-solid breasts or thighs) in a crockpot with the taco season...

Most helpful critical review

This has been in my box for months and I finally made them yesterday. It is a good recipe in many respects. However, for the time it takes it doesn't deliver enough on flavor. I followed othe...

Most helpful
Most positive
Least positive

I love this recipe! I have made some changes that make it easier for me on a weeknight: I put the chicken (sometimes I even use frozen-solid breasts or thighs) in a crockpot with the taco season...

I don't care for the rating system on this site. There are so many bad recipes that get 2 or 3 stars, that the 5 star rating doesn't due this recipe justice. These are the best enchiladas I have...

These are without a doubt THE BEST Chicken Enchiladas I have ever eaten.It makes a HUGE batch. My only suggestion is to keep the breasts whole while simmering in water (it makes them easier to ...

This was very good, as is. But with a few minor changes, you can make this in a LOT less time (and less dishes!). As another reviewer mentioned, I placed the frozen chicken breasts in a crock p...

This was incredible...everyone loved it! Oh, and I realized when I got home from the store that I forgot cream of chicken I consulted the interwebs and ended up with a great recipe ...

Very good recipe - I would suggest grilling the chicken breasts on the gas grill instead of poaching them to give them a deeper flavor. I also added about 1/2 teaspoon of ground cumin and 1/2 c...

Really, really good! You may THINK you don't have enough liquid while the mixture is simmering, but you will be wrong. These were addictive. Hint: If you want to save time, you can pick apar...

The enchilada filling was outstanding!!! But, make sure you use a good enchilada sauce, otherwise it will overpower the delicate chicken flavors. All in all, a great dish! UPDATE: I made just th...

Very good! I made a lower fat version by using non-fat sour cream and reduced fat cream of chicken soup. Also, I added some salsa, extra lime juice, and garlic powder to the soup/sour cream mi...