This recipe is for American-style chicken enchiladas. It involves boiling chicken, shredding it, and combining it with a cream of chicken soup mixture and seasonings. The chicken filling is stuffed into flour tortillas, layered in a baking dish, and topped with enchilada sauce and cheese. The enchiladas are baked for 25 minutes.

1. American-Style Enchiladas

2. Ingredients 2 pounds skinless, boneless chicken 10 ¾ oz. cream of chicken 1 ¼ cup sour cream ¼ tsp. chili powder 1 tbsp. butter 1 Package taco seasoning mix 1 bunch green onions, chopped 1 cup water tsp. lemon juice ½ tsp. onion powder ½ tsp. garlic powder flour tortillas cups Cheddar cheese 10 oz. enchilada sauce

3. Boil chicken for about 10 minutes until white.

4. Shred chicken by placing two forks back to back and pulling meat apart.

5. Combine cream of chicken, sour cream and chili powder in a saucepan. Bring to a simmer, turn off heat, cover and set aside.

6. Heat butter in a skillet. Stir in shredded chicken, taco seasoning, half the green onions and water…

7. …simmer for 10 minutes…

8. …add lime juice, onion powder and garlic powder, simmer 10 more minutes.

9. Pre-heat oven to 350˚ http://www.sxc.hu/photo/276955

10. Stir 1 cup of soup mixture into chicken mixture.

11. Spread remaining mixture on the bottom of baking dish.

12. Fill each tortilla with chicken mixture, sprinkle with cheddar.

13. Fold tortilla and place in baking dish, seem down.

14. Pour enchilada sauce over tortillas.

15. Sprinkle with remaining cheese and green onions.

16. Bake for 25 minutes. http://www.sxc.hu/photo/276955

17. American-Style Enchiladas