“This meal is easy to put together and is sure to satisfy your craving for mexican food!”

Ingredients Nutrition


  1. In a med saucepan over med-low heat melt butter and sprinkle in flour to create a roux. Stir continuously for 2 mins, add in chili powder and stir for 2 more minutes.
  2. Slowly stir in chicken stock, ketchup, salt, cumin, and garlic.
  3. Stir until sauce has thickened.
  4. Set 1 cup of sauce aside, stir chicken into remaining sauce in the pan and heat until chicken is warm.
  5. Preheat Oven to 350 degrees.
  6. In a large non-stick skillet heat each tortilla until warm on both sides so they are flexible enough to roll without tearing.
  7. In a 9x13 in baking dish, place tortillas one by one filling with chicken and sauce mixture. Roll and place seam side down. Repeat until the pan is full.
  8. Pour the 1 cup of reserved sauce over the rolled enchiladas. Arrange olives over the top and sprinkle with the mozzarella cheese.
  9. Bake at 350 for 5 mins, then turn on broiler and cook until cheese starts to bubble and is lightly browned.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a