Description
Bring bold Mexican flavors to your dinner table with these Cheesy Chicken and Black Olive Enchiladas , a comforting and crowd-pleasing dish that’s perfect for family meals or entertaining! Tender shredded chicken, savory black olives, and gooey melted cheese are wrapped in warm corn tortillas, smothered in a rich enchilada sauce, and baked until bubbly and golden. This recipe is easy to prepare, packed with flavor, and sure to satisfy your cravings for something hearty and indulgent. Follow along with our step-by-step video tutorial to whip up these cheesy, saucy enchiladas that combine creamy textures and zesty spices in every bite. With their vibrant toppings and satisfying layers, these enchiladas are a fiesta on a plate!
Ingredients
For the Filling:
- 2 cups cooked shredded chicken (rotisserie chicken works great!)
- 1 cup shredded Monterey Jack cheese (or Mexican blend), divided
- ½ cup black olives, sliced
- ¼ cup chopped fresh cilantro (optional, for freshness)
- 1 teaspoon ground cumin
- Salt and black pepper, to taste
For the Sauce:
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- 2 cups chicken broth
- 1 (8 oz) can tomato sauce
For Assembly:
- 8 small corn tortillas (or flour tortillas, if preferred)
- Optional toppings: diced tomatoes, sour cream, guacamole, chopped green onions
Instructions
Prepare the Sauce:
- In a medium saucepan, heat the olive oil over medium heat. Whisk in the flour and cook for 1 minute. Stir in the chili powder, cumin, and garlic powder, cooking for another 30 seconds to bloom the spices.
- Gradually whisk in the chicken broth and tomato sauce. Bring to a simmer, stirring constantly, until the sauce thickens slightly (about 5-7 minutes). Season with salt and pepper to taste. Remove from heat and set aside.
Make the Filling:
3. In a mixing bowl, combine the shredded chicken, half of the shredded cheese, black olives, cilantro (if using), cumin, salt, and pepper. Mix well to evenly distribute the ingredients.
Assemble the Enchiladas:
4. Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
5. Warm the tortillas slightly (in the microwave or on a skillet) to make them pliable. Spoon about ⅓ cup of the chicken mixture into each tortilla, roll tightly, and place seam-side down in the baking dish. Repeat with the remaining tortillas.
Add Sauce and Cheese:
6. Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered. Sprinkle the remaining shredded cheese on top.
Bake Until Bubbly:
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the edges are golden.
Garnish and Serve:
8. Remove from the oven and let cool for 5 minutes. Garnish with optional toppings like diced tomatoes, sour cream, guacamole, or green onions. Serve warm with rice, beans, or a side salad for a complete Mexican-inspired meal.
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
- Category: Main Course
- Cuisine: Mexican
