Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

This is another of my sister's quick and easy recipes and is quite tasty.

Ingredients Nutrition

Directions

  1. Toss shredded cheeses together, and set aside.
  2. In a medium saucepan, combine butter and flour over medium heat.
  3. Cook, stirring frequently, until bubbly.
  4. Whisk in milk and chicken broth, and continue whisking until smooth.
  5. Add spices and half of the mixed cheeses, and stir until cheese is melted and sauce is smooth.
  6. Continue cooking, stirring frequently, until thickened.
  7. Add chicken, olives, tomato, onions, and green chiles, adjust seasonings to taste, and set aside to cool.
  8. Dip each tortilla in hot oil to soften.
  9. Place about one third cup of chicken mixture on each tortilla, and roll up tightly.
  10. Place seam side down in a lightly oiled 9"x13" baking dish.
  11. Top with remaining cheese, and bake at 350 degrees F for 25-30 minutes or until heated through and cheese is bubbly.
  12. Enchiladas can be frozen before final topping with cheese.
  13. Thaw completely before topping with cheese and baking.

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