Tassel Ridge Steuben is a perfect balance for the spice in these flavorful Tassel Ridge Chicken Enchiladas.

Tassel Ridge Chicken Enchiladas

Course Main Course
Cuisine Mexican
Keyword chicken, enchilada
Servings 12 enchiladas


  • 1 lb boneless, skinless chicken breasts
  • 12 corn tortillas (6-inch)
  • 1 pkg taco seasoning (Bob uses Lawry's Taco Spices & Seasonings)
  • 1 6-oz can black olives
  • 1 cup fresh cilantro stems removed
  • 8 oz sour cream
  • 8 oz shredded Cheddar cheese
  • 1 19-oz can red enchilada sauce


  1. Preheat oven to 350°F. Cut the uncooked chicken breasts into 1⁄2-inch wide strips. Put chicken into a sauce pan and sprinkle the package of taco seasoning evenly over chicken. Cover chicken with water and simmer over low heat until chicken is cooked through, 20 to 30 minutes. To assemble enchiladas, organize chicken, jack cheese, olives, cilantro, and sour cream in a half-circle around an 8 1⁄2 x 13-inch glass baking dish. Spray baking dish with cooking spray. Microwave tortillas two at a time for 20 seconds on a microwave safe plate covered with plastic wrap. Put warmed tortillas in baking dish and top with chicken, jack cheese, three olives, cilantro, and a dollop of sour cream. Roll tortillas and put in dish with open sides down. Repeat process making two enchiladas at a time until dish is full, about 12 enchiladas. Pour enchilada sauce evenly over the enchiladas and top with remaining olives and Cheddar cheese. Bake for 30 to 45 minutes until cheese and sauce are bubbling. Makes 12 enchiladas.

Recipe Notes

Wine Recommendation—Tassel Ridge Steuben