Three-Cheese Black Olive Chicken Enchiladas

Three-Cheese Black Olive Chicken Enchiladas


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Embrace the cheese with these simple enchiladas. This dish also works well with a white queso rather than salsa if you prefer!

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Time needed

5 min preparation + 30 min cooking

Serving Size / Yield

3 servings


  • 1 T. olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 lb. boneless chicken breasts, cut into bite-sized pieces
  • 1 can diced green chiles, drained
  • 1 can sliced black olives, drained
  • ½ C. salsa
  • 2 T. cilantro
  • Flour tortillas
  • 1 C. cheddar cheese, shredded
  • ¼ C. Parmesan cheese, grated
  • 1 C. Monterrey Jack cheese, shredded

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Preheat oven to 400 degrees. In a large skillet, heat oil and sauté onion and garlic until softened. Add in chicken and cook until no longer pink. Add green chiles, olives, and salsa, bring to a boil, reduce heat, and simmer for 5 minutes as sauce thickens. Remove from heat and stir in cilantro. In a bowl, combine cheeses. Assemble enchiladas with chicken mixture and cheese blend. Place in a greased baking dish tortilla seam down, top with remaining cheese, and bake for 15 minutes.

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