1 pound skinless, boneless chicken breast halves
1 tablespoon olive oil
1 teaspoon paprika
4 green onions, chopped
2 cloves garlic, minced
1 (8 ounce) can sliced mushrooms, drained
1 (8 ounce) can diced tomatoes with green chile peppers
3 tablespoons taco seasoning mix
1 tablespoon white sugar
1 (4 ounce) can sliced ripe olives, drained
1 (16 ounce) can chicken broth
1 (4 ounce) can cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 (5 ounce) can chopped green chile peppers, drained
Heat olive oil in a large skillet over medium heat. Add chicken and saute for about 10 minutes, turning once. Add paprika, onions, garlic and mushrooms. Reduce heat to low.
Meanwhile, heat oil in a large skillet over medium heat. Stir in diced tomatoes with green chiles, tomatoes with green chile peppers, flour and 1 tablespoon sugar. Cook until heated through, about 5 minutes. Transfer chicken to skillet; add tomato mixture and heat through. Transfer chicken to skillet with the enchiladas.
To serve, spoon chicken mixture into a large bowl and stir into enchiladas. Cover and refrigerate until serving. Put enchiladas into small baking dish. Spread butter mixture over chicken and enchiladas. Put edge of skillet in aluminum foil to prevent over cooking. Place chicken pieces in skillet and brown on both sides. Remove chicken from marinade and place in skillet.
Transfer chicken mixture to a plate and top each piece of chicken with 1/2 teaspoon olive oil and 1/2 teaspoon paprika. Top with green onions, one egg, buttermilk, taco seasoning, sugar and olives.
Bake in preheated oven for 30 minutes or until chicken is tender. Reduce heat to medium and cook, stirring occasionally, for about 5 to 6 minutes or until chicken is cooked through and juices run clear. Serve with toothpicks.