A delightful twist on classic enchiladas, this recipe combines creamy textures with a hint of spice for a comforting meal.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a perfect bake.
In a saucepan, melt the butter over medium heat.
Use a non-stick saucepan to prevent sticking.
Add the diced onion and chili powder to the melted butter and sauté until the onion is soft.
Stir frequently to avoid burning the spices.
Mix in the sour cream and stir until smooth. Remove from heat.
Ensure the sour cream is at room temperature for easier mixing.
In a mixing bowl, combine the shredded chicken, green chilies, and black olives.
Mix gently to keep the chicken pieces intact.
Spread a thin layer of the sauce in the bottom of a 9x13 baking dish.
This prevents the tortillas from sticking to the dish.
Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in the dish.
Don't overfill the tortillas to make rolling easier.
Pour the remaining sauce over the tortillas and sprinkle with shredded cheese.
Ensure the cheese covers the tortillas evenly for a golden crust.
Bake in the preheated oven for 30 minutes or until the cheese is bubbly and golden.
Check halfway through to ensure even baking.
Serve hot with your favorite sides and enjoy!
Garnish with fresh cilantro or a dollop of sour cream for added flavor.
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