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Champagne Chicken Enchiladas

DifficultyBeginnerCategory,

Tender slices of chicken breast and Monterrey Jack cheese wrapped in Pioneer’s White Wings flour tortillas. Baked in our special sauce made from San Antonio River Mill Champagne Chicken Gravy mix, garnished with jalapeños and cilantro.

Prep Time15 minsCook Time30 minsYields12 Servings

*note: each bag of Champagne Chicken Gravy Mix contains 3 pouches.

Ingredients

 1 each - onion, chopped
 2 lbs - boneless, skinless chicken breast, thinly sliced
 ½ cup - butter
 ½ tsp - cumin
 ½ tsp - garlic salt
 12 each - White Wings® Ready to Eat Flour Tortillas by Pioneer
 ¼ cup - milk
 1 cup - sour cream
 12 oz - canned green chilies
 1 ½ lbs - Monterey Jack cheese, grated
 ¾ cup - cilantro, chopped
 ½ cup - sliced pickled jalapenos

Instructions

1

Preheat oven to 350˚F. Oil two 9'x13' baking pans.

2

Prepare gravy according to package directions; remove from heat and refrigerate.

3

Sauté onions and chicken in butter. Season with cumin and garlic salt; set aside; set aside.

4

Spoon about 1/4 cup of chicken mixture and 1/4 cup grated cheese down center of each tortilla and roll. Place in prepared pan, seam side down.

5

Mix prepared cooled gravy with milk, sour cream and green chilies; pour over enchiladas.

6

Bake 30 minutes or until hot and bubbly. Remove from oven, garnish with remaining grated cheese, cilantro and jalapenos.

 

Ingredients

 1 each - onion, chopped
 2 lbs - boneless, skinless chicken breast, thinly sliced
 ½ cup - butter
 ½ tsp - cumin
 ½ tsp - garlic salt
 12 each - White Wings® Ready to Eat Flour Tortillas by Pioneer
 ¼ cup - milk
 1 cup - sour cream
 12 oz - canned green chilies
 1 ½ lbs - Monterey Jack cheese, grated
 ¾ cup - cilantro, chopped
 ½ cup - sliced pickled jalapenos

Directions

1

Preheat oven to 350˚F. Oil two 9'x13' baking pans.

2

Prepare gravy according to package directions; remove from heat and refrigerate.

3

Sauté onions and chicken in butter. Season with cumin and garlic salt; set aside; set aside.

4

Spoon about 1/4 cup of chicken mixture and 1/4 cup grated cheese down center of each tortilla and roll. Place in prepared pan, seam side down.

5

Mix prepared cooled gravy with milk, sour cream and green chilies; pour over enchiladas.

6

Bake 30 minutes or until hot and bubbly. Remove from oven, garnish with remaining grated cheese, cilantro and jalapenos.

Champagne Chicken Enchiladas

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