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Creamy, Cheesy Chicken Enchiladas

Author: Roz

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

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

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