Name: Creamy, Cheesy Chicken Enchiladas
Ingredients: 4 chicken breasts, skinned and boned, cut in cubes; 1 medium onion, finely chopped; 4 Tbsp. butter; 1/2 cup chopped black olives (4-1/2 oz. can), more for garnish; 1/3 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); 1/2 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; Diced tomatoes; Chopped lettuce; 1/2 cup chopped black olives; 1/2 cup fresh cilantro, diced; Guacamole; Salsa

Ingredients

Units Scale

4 chicken breasts, skinned and boned, cut in cubes
1 medium onion, finely chopped
4 Tbsp. butter
1/2 cup chopped black olives (4-1/2 oz. can), more for garnish
1/3 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)
1/2 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
1/2 cup chopped black olives
1/2 cup fresh cilantro, diced
Guacamole
Salsa

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Instructions

Pre-heat oven to 350 degrees.
Saute’ chicken and onions in butter until tender (about 5 minutes).
Sprinkle generously with Nature’s Seasons and Lawry’s Chicken Spices/Weber Kickin’ Chicken.
Mix in well.
Stir in olives, cilantro and pimentos.
Set aside.
Combine chicken broth, milk and gravy mix in a medium-sized skillet.
Heat to simmering, stirring often.
Stir in the sour cream and salt; heat gently.
Keep the sauce warm on the stove.
Place a generous large spoonful of chicken mixture at one end of each tortilla and roll up.
Butter the bottom of a large rectangular baking dish.
Place each chicken enchilada in the baking dish.
Bake in a 350 degree oven for 15 minutes.
Remove from the oven and pour the cream sauce all over the top of enchiladas.
Sprinkle the shredded cheeses all over the top.
Scatter additional chopped black olives on top.
Sprinkle 1/2 cup diced cilantro on top.
Sprinkle with paprika.
Bake at 350 degrees for 10 minutes or until hot and when cheese is golden on top.
Serve immediately with garnish on top or on serve without garnish on the table for guests to individually garnish their enchiladas

Nutrition

Calories: 0
Fat: 0