MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Angela's Awesome Enchiladas
 Categories: Poultry, Dairy, Chilies, Vegetables, Breads
      Yield: 8 Servings
 
      2 lb Chicken meat; in chunks
 10 3/4 oz Can cream of chicken soup
  1 1/4 c  Sour cream
    1/4 ts Chilli spice
      1 tb Butter
      1 sm Onion; chopped
      4 oz Can chopped green chilies;
           - drained
  1 1/2 oz Env taco seasoning mix
      1 bn Green onions; chopped,
           - divided
      1 c  Water
      1 ts Lime juice
    1/2 ts Onion powder
    1/2 ts Garlic powder
      5    (12") flour tortillas
      3 c  Cheddar cheese; shredded,
           - divided
     10 oz Can enchilada sauce
      6 oz Can sliced black olives
 
  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.
  
  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.
  
  Set an oven @ 350ºF/175ºC.
  
  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.
  
  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.
  
  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 oven
  until filling is heated through and the cheese is
  melted and bubbling, about 25 minutes.
  
  RECIPE FROM: http://allrecipes.com
  
  Uncle Dirty Dave's Archives
 
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