Cucumber Sandwich

"Shredding the chicken is the most time-consuming step, but it's worth it in the end. Give the babies a try! Serve with sour cream and a side of Spanish rice."

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Ingredients:

• 2 pound 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 butter
• 1 small onion, chopped
• 1 (4 ounce) can chopped green chilies, drained
• 1 (1.25 ounce) package mild taco seasoning mix
• 1 bunch green onions, chopped, divided
• 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
• 1 (6 ounce) can sliced black olives

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Directions:

• Prep        : 45 m
• Cook       : 1 h
• Ready In : 1 h 45 m

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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 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.

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Footnotes:

Partner Tip

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

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Nutrition Facts:

Nutritional Information

Angela's Awesome Enchiladas

Servings Per Recipe: 8
Calories: 709

% Daily Value *

Total Fat: 36.3g56 %

Saturated Fat: 17.6g

Cholesterol: 126mg42 %

Sodium: 1764mg71 %

Potassium: 590mg17 %

Carbohydrates: 52.5g17 %

Fiber: 4.4g18 %

Sugar: 4g

Protein: 42.2g84 %

Vitamin A Iu: 1422IU

Niacin Equivalents: 18mg

Vitamin B6: 0mg

Vitamin C: 19mg

Folate: 115mcg

Calcium: 509mg

Iron: 5mg

Magnesium: 68mg

Thiamin: 0mg

*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.

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