September 23, 2016
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 of San Antonio River Mill Brand® Champagne Chicken Gravy Mix*, prepared
1 cup sour cream
1/4 cup milk
1/2 tsp garlic salt
1/2 tsp cumin
1/2 cup jalapenos, chopped
1/2 cup butter, melted
1 1/2 lbs Monterey Jack cheese
16 ea. White Wings® Ready to Eat Flour Tortillas by Pioneer
1 whole onion, chopped
3/4 cup cilantro, chopped
1Preheat oven to 350˚F. Oil two 9x13 inch baking pans.
2Prepare gravy according to package directions; remove from heat and refrigerate.
3Sauté onion and chicken in butter. Season with cumin and garlic salt; set aside.
4Spoon 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.
5Mix prepared cooled gravy with milk and sour cream; pour over rolled enchiladas.
6Bake 30 minutes or until hot and bubbly. Remove from oven, garnish with remaing grated cheese, cilantro and jalapenos.
*note: each bag of Champagne Chicken Gravy Mix contains 3 pouches.
July 31, 2017
these are super delicious – can’t get enough! The recipe makes plenty that I was able to freeze half of the enchiladas. You won’t be disappointed.
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