Chicken Enchiladas | Johanneck Family Recipes
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Cooking tools:
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- Skillet
- Fork
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- Baking dish
- Wooden spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Can opener
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
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