The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

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Chicken & Green Olive Enchiladas
Chicken & Green Olive Enchiladas
{Serving suggestion only*}
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Transform your dinner with these delicious Chicken & Green Olive Enchiladas, featuring a rich sauce enhanced with a hint of chocolate for depth and complexity. The combination of tender shredded chicken, melty Monterey Jack cheese, and briny green olives creates a perfect balance of flavors. These enchiladas offer an elevated take on a Mexican classic - ideal for family dinners or entertaining guests. The make-ahead friendly recipe yields two pans, perfect for feeding a crowd or saving half for another meal.
No Jump Zone
Ingredients
8 T olive oil
2 C finely chopped onions
3 T chopped garlic
1 tsp dried oregano
1 tsp ground cumin
1/4 tsp cinnamon
5 T Mexican style hot Mexican chili powder

(continued in the next column ↗️)

3 T all-purpose flour
4 ½ C canned low-salt chicken broth
½ oz semi-sweet chocolate
16 5-6 inch corn tortillas
5 C shredded cooked chicken
1 lb coarsely grated Monterey Jack cheese (4 ½ cups)
1 C drained pimiento green olives, sliced
Directions
Heat 3 T oil in large saucepan over medium-low heat.
Add 1 cup onion, garlic, oregano, cumin & cinnamon.
Cover & cook about 10 minutes, stirring occasionally.
Mix in chili powder & flour, stir 3 minutes.
Gradually whisk in broth.
Increase heat to medium high.
Boil down to 3 C, stirring occasionally for 35 minutes.
Remove from heat.
Whisk in chocolate, season with salt & pepper.
Cool.
Cook tortillas in oil as usual.
Spread 1/3 sauce in each of 2 13x9x2 glass baking pans.
Mix 1 cup sauce with chicken.
Spoon 3 T cheese, 1 T olives, 1 tsp onion and ¼ cup chicken over center of each tortilla and roll up.
Place tortillas seam side in baking dish.
Repeat with remaining tortillas.
Spread with layer of cheese, etc.
Top enchiladas with remaining sauce and cheese.
Cover with foil.
Bake in 375 oven 20 minutes (30 minutes if chilled).
Remove foil and bake 10 minutes until bubbly.
Let stand 10 minutes.
Servings\Yield
Makes 16 enchiladas in two 13x9 baking dishes, serving 8-10 people
Nutrition Facts
Nutrition Per Serving (2 enchiladas) - Calories: 590; Total Fat: 35g (Saturated Fat: 12g); Cholesterol: 120mg; Sodium: 790mg; Total Carbohydrates: 32g (Dietary Fiber: 4g, Sugars: 4g); Protein: 39g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: chicken, enchiladas, mexican, olives
🗂️ Categories: 🌮 Mexican Food, 🍗 Chicken & Other Poultry, 😎 Uncle Dave's
📚 Collections: John Ferguson's Favorite Recipes, Uncle Dave's Cookbook, The TFR Cookbook
Chicken & Green Olive Enchiladas was added on April 10, 2025 and last updated on July 27, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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