Creamy Cheesy Green Chili Chicken Enchiladas

Step 1: Filling ... Add the oil to a saute pan, non-stick works best for this; bring to medium high heat, and add the chicken, onion, chili powder, salt, and pepper. Saute until the chicken is cooked through and the onions are tender. This should take approximately 4-5 minutes. Stir in the olives right at the end.

Step 2: Enchiladas ... Before filling your tortillas, I like to warm them up in the microwave a few seconds. This prevents them from breaking as you roll them. Just wrap them in a damp paper towel (4 at a time) and microwave them for 1-20 seconds on medium heat.

Step 3: Then top each tortilla with the chicken filling and the cheese, roll up, and place seam side down in a casserole dish sprayed with a non-stick spray.

Step 4: Sauce ... I use the same pan I cooked the chicken in, just wipe it out - no need to dirty another pan. Add the butter to the pan and melt on medium heat; then, add the flour and whisk until it is combined. Cook a minute to get rid of the "raw flour" taste. Then slowly add the chicken broth, whisking until well combined, and there are no lumps. Bring to a light boil until the sauce has thickened; then, remove from the heat and stir in the sour cream and green chilies. Mix to combine and season with salt and pepper.

Step 5: Finish and Bake ... Pour the sauce over the enchiladas, and finish with the cheese. Bake for 25-30 minutes in a preheated 350 degree oven on the middle shelf until bubbly and golden brown.

Step 6: Serve and ENJOY! Make sure to let them rest a few minutes before serving. A side of black beans and a salad would be perfect.