2 packages of 4 Punky’s Soft Shells
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,
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
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives


1. Cook Chicken and combine the cream of chicken soup, sour cream, and chili powder in a saucepan.

2. Heat the butter and onion a skillet over medium heat about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, chopped green onion, and water. Stir in the lime juice, onion powder, and garlic powder.

3. Preheat an oven to 350º 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.

4. Pre heat Punky’s Soft Shells in a skillet or oven for about 1-2 minutes only to soften shell for easier rolling without cracking shell.

5. Fill each Punky’s shell with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the soft shells, reserve cheese for topping the enchiladas. Fold soft shells over the filling and place seam-side down in the prepared pan.

6. Pour enchilada sauce over the enchiladas. Cover with 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 about 20 minutes.