Chicken Enchiladas, Veggie & Slow Cooker Variations

These are crazy good and crazy filling! I'm adding a couple of variations at the end for my Veggiesaurus friends and people who don't have all day to spend in the kitchen. These are pretty time consuming but totally worth it!

I also tossed in my recipe for Spanish Rice at the end.

(His & Hers Enchiladas ready for the oven.
Chicken on the Left, Veggie on the right)


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 tablespoon 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 (I buy the blocks and shred it myself. I swear it tastes better!)
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives (optional)


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. 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.
(Chicken. I took this after it chilled so it would set up for the photo.)

For Vegetarians (Ovo-Lactos): Just sub the Cream of Chicken Soup for Creamed Corn, and instead of chicken, sub in Rice and Black Beans. Rinse and drain the beans, and cook them on low-low, and follow the directions for seasoning and simmering the chicken. Once they are finished, toss in about 2 cups of cooked rice, mix and fill enchiladas as you would with chicken.

For the Slow Cooker: Put the chicken in a slow cooker with the taco seasoning, garlic powder, onion powder, chili powder, chopped onion and add just a little water in the morning on low. The chicken is easily shredded by late afternoon. Shred the chicken, place back in the crock pot and add half the green onions and the lime juice. Cover and simmer 15-20 minutes. Prepare soup and sour cream mixture on stove, and add to crock and stir well, cover and simmer another 20 minutes. Then just assemble the enchiladas and bake.
Serving Suggestions:
These have some heat to them so I usually serve them with shredded lettuce and sour cream on the side to cool the palate. Bill is also a huge fan of Spanish Rice which you can get from Rice A Roni for a buck, of if you're feeling froggy, use this recipe.
Spanish Rice
1 can diced tomatoes
1 1/2 cup chicken broth
1 1/4 cups rice
1 Tbl butter
2 tsp chili powder
3/4 tsp oregano
1/2 tsp salt
1 tsp cumin
1. In medium saucepan, combine all ingredients (I usually mash tomatoes with potato masher or give them a quick spin in food processor).

2. Bring to a boil; reduce heat to low.

3. Cover and simmer 25 minutes or until rice is done. (Unless you like sticky, gooey rice, don't take off the lid and stir at all until it is done).

That's it! Enjoy =)



  1. YUM!! I'm yelling YUM not only because I'm starving, but because that looks so good - even the veggie version. YUM!!!

  2. Hi,

    I like this recipe. Being creative in cooking goes hand in hand with being verstile. Thats why I have this award for you!


  3. HI there! I'm your newest follower from the Friday Blog Hop! Lovely Blog!You can find me at www.bouffeebambini.blogspot.com

  4. Thanks for joining us over at our Sassy Sites blog party! It's fun to see everyone! Come on over tomorrow and sign up for our Spotlight Giveaway! We would love to have you!! xoxo

    Marni @ Sassy Sites!

  5. Yum, yum! I think these are going on the menu this week. Thanks for linking up to Foodie Friday!

    ~ The Speckled Dog

  6. I really need to try these! Looks delicious!

    Thanks for linking up for Friday Favorites!

  7. I featured this recipe in today's Foodie Friday post. Can't wait to make them again~


  8. YUMMY!!!! I made these last night and will be blogging about them later today. Am adding this link in my blog. I made the beef version and they were YUMMO! Thanks for sharing. I love to read your blog!


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