One of the best compliments you can get is when you make these and your husband tells you how amazing these are.
Wendy’s Enchiladas
2 lbs skinless Chicken Breast
1 (10.75 oz) can condensed cream of chicken soup
1 1/2 cups sour cream
1/4 tsp chili powder
1 tbs Butter/ Margarine
1 small onion, chopped (about 1/2 cup)
1 (4 oz) can chopped green chilies, drained
3 tbs Taco Seasoning (recipe here)
1/4 cup dried chives
1 cup water
6 (12 inch) flour tortillas
2 cups Cheddar cheese, shredded
2 cups Pepper Jack cheese, shredded
1 (10 oz) can enchilada sauce
Directions
1. Boil chicken in a large pot of water until largest piece reaches 165 degrees. Put chicken on a plate to cool.
2. Mix the cream of chicken soup, sour cream, and chili powder in a small saucepan. Heat until warm.
3. Shred the cooled chicken into small bits.
4. Cook the chopped onion. Add the shredded chicken, chopped green chilies, taco seasoning, chives, and water. Allow to simmer for 10 minutes.
5. Preheat 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 9×13 inch baking dish.
6. Mix the cheeses together to combine.
7. Fill each tortilla with about 1/2 cup of the chicken mixture. Sprinkle cheese mix over the chicken filling before folding the tortillas. Fold the tortillas over the filling and place seam-side down in the sauce in the pan.
8. Pour enchilada sauce evenly over the enchiladas. Bake until filling is heated through and the cheese is melted (about 20 minutes).
9. Enjoy the most awesome enchiladas you will ever eat.
10. Fall into a food coma and dream that your husband will clean the kitchen.
