The Whole (Chicken) Enchilada

READY IN: 40mins




  • 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.
  • Slowly stir in chicken stock, ketchup, salt, cumin, and garlic.
  • Stir until sauce has thickened.
  • Set 1 cup of sauce aside, stir chicken into remaining sauce in the pan and heat until chicken is warm.
  • Preheat Oven to 350 degrees.
  • In a large non-stick skillet heat each tortilla until warm on both sides so they are flexible enough to roll without tearing.
  • 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.
  • Pour the 1 cup of reserved sauce over the rolled enchiladas. Arrange olives over the top and sprinkle with the mozzarella cheese.
  • Bake at 350 for 5 mins, then turn on broiler and cook until cheese starts to bubble and is lightly browned.