How to make it

  • 1. Preheat Oven to 350.
  • 2. Saute onion & garlic in the butter, add the chicken, chili powder and season with salt & pepper. Add the flour and stir to coat the chicken. Slowly add in the chicken broth/milk, and stir til it starts to thicken up.Remove from the heat and add the rice and half of the cheese.
  • 3. Spread a 1/4c. of filling down the middle of each tortilla, roll-up and place seam side down in a large baking pan, repeat with the other 11.
  • 4. Prepare a roux of 3T. butter,1/4t. chili power, 4t. flour & 1-1/2c. milk, season according to taste. Pour over the Enchiladas, & top with remaining cheese & olives. Place pan in oven and cook 15-20, until cheese is melted and sauce is bubbly.

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