STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Five-Star Chicken Enchiladas

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“Going out on a limb with that name, but that's how we rate these little beauties! Make up a batch of my Mexican Gravy/Enchilada Sauce, and you're all set to make this recipe--otherwise just use canned enchilada sauce from the store.”
READY IN:
50mins
SERVES:
6
YIELD:
12 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare filling: mix filling ingredients; set aside.
  2. Preheat oven to 350.
  3. Pour enchilada sauce on a large dinner plate.
  4. Assemble enchiladas: Dip one tortilla in sauce on plate, then lay in 13x9 pan for baking.
  5. Fill center of tortilla with about 3 T. of filling; roll it up, place seam-side down in the pan.
  6. Do this with the rest of the tortillas, laying unfilled tortillas over the top as you assemble (don't get another pan dirty!); squeeze them all into one pan.
  7. Pour remaining two cups of enchilada sauce (topping) over the tortillas; sprinkle with cheese and olives.
  8. Pop the pan into the oven for about 30 minutes.
  9. Serve with sour cream and guacamole.
  10. ANOTHER SERVING OPTION: serve on a bed of lettuce, top with sour cream & guacamole.

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