Champagne Chicken Enchiladas

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.

 2 lbs - chicken breast, thinly sliced
 2 pouches - San Antonio River Mill Brand® Champagne Chicken Gravy Mix*, prepared
 1 cup - sour cream
 ¼ cup - milk
 ½ tsp - garlic salt
 ½ tsp - cumin
 ½ cup - jalapenos, chopped
 ½ cup - butter, melted
 1 ½ lbs - Monterey Jack cheese, shredded
 16 each - White Wings® Ready to Eat Flour Tortillas by Pioneer
 1 each - whole onion, chopped
 ¾ cup - cilantro, chopped


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


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


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


Spoon about 1/4 cup of chicken mixture and grated cheese down center of each Tortilla; roll and secure with a toothpick, if necessary. Place in prepared pan.


Mix prepared cooled gravy with milk and sour cream; pour over rolled enchiladas.


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