Creamy, Cheesy Chicken Enchiladas


The merry month of May brings so many wonderful events to celebrate life in a delicious and beautiful way!

Where does one begin?

On Mother’s Day we pay tribute to all of our wonderful mothers. We applaud at Graduations for those who have worked so hard for years to achieve their educational goals (my personal favorite as an educator). We honor all who have passed away and those who’ve served in our military to protect us on Memorial Day. . . . and so many more events in May that we celebrate with family and friends!

Of which includes the festive CINCO de MAYO!

Our Latin neighbors simply have one of our absolute favorite cuisines on the planet — Mexican/Hispanic food! My husband and I are so fortunate to have an incredible, locally-owned Mexican restaurant in our little community that is literally 5-star in quality, taste, and ambiance! It’s the kind of place where they know your name and have ready and waiting on the table some home-made salsa prepared at just the right level of heat that you prefer . . . and even before being seated (they see us enter the front door). The people who work in this restaurant and the food that they create instantly compel one to fall in love with this delightful little eatery and to return religiously!

Whenever we eat at “La Hacienda” (lovingly known by the locals as “La Ha”) during our weekly visits when we work late, we feel just like family. Because this little eatery is so amazing, my husband and I rarely, if ever, prepare authentic Mexican cuisine at home.

But I do have a super recipe that I’d like to share with you. Over the years I have prepared this creamy, cheesy chicken enchilada entree for my family who now serve it to their friends!. So get out your tortilla chips, salsa, guacamole, and sour cream for a mouthwatering feast to celebrate Cinco de Mayo!!!


Creamy, Cheesy Chicken Enchiladas
  • 4 chicken breasts, skinned and boned, cut in cubes
  • 1 medium onion, finely chopped
  • 4 Tbsp. butter
  • ½ cup chopped black olives (4-1/2 oz. can), more for garnish
  • ⅓ cup (canned) green chilis, chopped
  • 1 small jar chopped pimentos, drained
  • 1 cup fresh cilantro, minced
  • 2 envelopes chicken gravy mix
  • 2 cups chicken broth (canned is OK if you don't have homemade)
  • ½ cup whole milk
  • 2 cups sour cream
  • 1-1/2 tsp. salt
  • 8 flour tortillas
  • 2 cups Monterey Jack with Jalapeno Pepper cheese (Pepper Jack)
  • 1 cup shredded mild cheddar cheese (or Mexican Blend cheese)
  • Paprika
  • Nature's Seasons
  • Lawry's Chicken Spice or Weber Kickin' Chicken
  • For GARNISH / to SERVE in bowls on the table for guests:
  • Diced tomatoes
  • Chopped lettuce
  • ½ cup chopped black olives
  • ½ cup fresh cilantro, diced
  • Guacamole
  • Salsa
  1. Pre-heat oven to 350 degrees.
  2. Saute' chicken and onions in butter until tender (about 5 minutes).
  3. Sprinkle generously with Nature's Seasons and Lawry's Chicken Spices/Weber Kickin' Chicken.
  4. Mix in well.
  5. Stir in olives, cilantro and pimentos.
  6. Set aside.
  7. Combine chicken broth, milk and gravy mix in a medium-sized skillet.
  8. Heat to simmering, stirring often.
  9. Stir in the sour cream and salt; heat gently.
  10. Keep the sauce warm on the stove.
  11. Place a generous large spoonful of chicken mixture at one end of each tortilla and roll up.
  12. Butter the bottom of a large rectangular baking dish.
  13. Place each chicken enchilada in the baking dish.
  14. Bake in a 350 degree oven for 15 minutes.
  15. Remove from the oven and pour the cream sauce all over the top of enchiladas.
  16. Sprinkle the shredded cheeses all over the top.
  17. Scatter additional chopped black olives on top.
  18. Sprinkle ½ cup diced cilantro on top.
  19. Sprinkle with paprika.
  20. Bake at 350 degrees for 10 minutes or until hot and when cheese is golden on top.
  21. Serve immediately with garnish on top or on serve without garnish on the table for guests to individually garnish their enchiladas

before baking


after baking . . . nice and golden, cheesy top!


garnish with chopped tomatoes and cilantro for some additional pretty colors!


How can it get any better than some spicy Spanish/Latin love in your tummy?

A giveaway for an authentic, made-in-Mexico, PURCHASED in Mexico, transported-in-my-suitcase-from-Mexico, rich, deep cobalt blue glass flower vase! Valued at $50.00, it measures about 12″ tall by 5″ wide. This vase is truly gorgeous and it is my pleasure to give it to one fortunate reader of La Bella Vita Cucina.

When I was in graduate school, I went on a study tour to Oaxaca, Mexico where the culture is rich, the shopping is unique, the weather is divine in January, the food is fresh and sublime, the air is filled with aromas of open-air markets, and the famous hand-made native crafts are beautiful!

Within one suitcase, I packed an extra empty ‘expandable’ suitcase, courtesy of my parents who know how much I like to buy authentic, local, native, and indigeneous, hand-made crafts from every spot on earth that I visit. In this 4 foot high suitcase, I stuffed my treasures of Mexican pottery, woven blankets, jewelry, kitchen linens, food products, and hand-blown glass!

Included in that suitcase, I brought home this beautiful cobalt blue glass vase. This is the real deal and is directly from an artisan’s hands in Oaxaca, Mexico.



The winner of this beautiful cobalt vase was Kathy B.P. of New York, #383 out 414 entries on Rafflecopter and was selected randomly by the Rafflecopter software. The vase was shipped to her in May, 2013.

Other delicious Mexican recipes that you may enjoy include:

Fabulous Spicy Chili


Absolutely Awesome Guacamole


Black Bean Salsa


Tres Leches Cake




Thank you so much for stopping by my blog today! If you’ve enjoyed this recipe, please consider leaving a comment and subscribe to my blog to receive e-mail notices of any new posts and recipes! I’d love to follow you in return.

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  1. Dorothy Teel says

    I hope that I would be drinking a glass of ice tea at the time and nibbling on some sweet lemon bars, to mark the freshness of spring..

  2. says

    I need another cobalt blue vase like I need another hole in my head. :) I used to collect them and have a whole china cabinet full. But hand made in Mexico??? I’m in. I have a similar recipe to this that I’ve never blogged about. But i’m liking your recipe even better. Next time I’ll be adding olives … pimento … paprika … mmmmmmmm
    Lea Ann (Cooking On The Ranch) recently posted..Sriracha Honey Cashew Chicken Stir FryMy Profile

  3. says

    Cortez was in search of gold, the Ninja Baker was on a quest to find a spectacular enchilada recipe. Upon landing at Roz’s La Bella Vita, she discovered the most mouthwatering, best laid out how-to for this fantastic Mexican cuisine =)

    Thank you, Roz!

    P.s. Gorgeous vase, too…My Aunt who lived near San Diego collected glass ware with that extraordinary color blue.

  4. says

    This is a lovely Creamy, Cheesy Chicken Enchiladas recipe. Looks pretty and definitely comfort food. :) I follow you with RSS feed so I know about this giveaway. :) Thanks for hosting. The vase is gorgeous.
    Amy Tong recently posted..Green GazpachoMy Profile

    • says

      I understand about not having a good Mexican restaurant around . . . we truly, like I said, are so lucky to have such a delicious restaurant near us. They have two locations just blocks from each other and they are both packed with loyal patrons each and every night! And yes, Val, I bring back far too many wonderful finds from my travels that I am now giving many of them away to followers!
      Roz recently posted..creamy, cheesy chicken enchiladas and a cinco de mayo givewayMy Profile

    • says

      Like you Claudia, we seldom prepare Mexican at home, but my son called from Chicago and asked, “Hey Mom, can you give me that Chicken Enchilada recipe that you make? I’m having a party and want to make them.” and then the next day, “Hey Mom, my friends are coming over for more of those enchiladas that I fixed last night.” Those are the compliments that keep me making these winners that are out of the ordinary for me. These enchiladas are heavy and filling, so be on the alert! Jazz them up the way that you like them too!

      Hugs and hopes for your warmer weather!
      Roz recently posted..creamy, cheesy chicken enchiladas and a cinco de mayo givewayMy Profile

  5. Linda Szymoniak says

    I saw the giveaway for the cobalt blue vase on a freebie newsletter and just had to enter. Blue is my favorite color, and this is just beautiful!

  6. says

    Oh wow! Your enchiladas look so wonderful. I think enchiladas are my favorite Mexican dish, especially if they are covered in a cream sauce. What a treat to have such a wonderful restaurant with friendly family service nearby! I love authentic Mexican food! Thanks so much for sharing your recipe. I’ll be pinning. Blessings to you!
    Laurie @ Simply Creating Home recently posted..Calendar CardsMy Profile

  7. says

    I don’t think I’ve ever eaten anything Mexican that I didn’t like, but this looks (almost!) as good as lasagne, doesn’t it? Every nationality has its version of a filled/wrapped something it seems . . . and I love ’em all, Roz. Thanks for sharing. (Your site, your photos, just keep getting better!)
    Sprigs of Rosemary recently posted..Hooray for Challah!My Profile

    • says


      You are just one of the sweetest people! And yes, you are right, there are so many wonderful recipes in each national/regional cuisines! I realize that this is not Italian, but we truly love Mexican food and I just had to share this recipe after my son called from Chicago and said, “Hey Mom, remember those enchiladas you ‘used to’ make? I want to make them for a party”. So that’s what got me on this kick to make one of my few and far between Mexican recipes! I’ll be stopping by shortly to read what’s new over in your neck of the woods!

      Roz recently posted..creamy, cheesy chicken enchiladas and a cinco de mayo givewayMy Profile


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