Chris loves Mexican food and I find this is an easy way to please and have left overs for lunch through the week! It's also a way for me to use left-overs from when I make roast chicken, which I did last night.
This is a slightly adapted version of my Mom's recipe, she usually uses green enchilada sauce and I like a mix. If you are some sort of alien and prefer red sauce feel free to do that. If you are using one kind of sauce just be sure to get a big can, nobody likes dry enchiladas.
Ingredients
1/2 onion
8-10 olives, sliced (optional)
1/2 roast chicken, meat shredded (you can also boil 2 chicken breasts if you prefer)
24+ small corn tortillas
1 small can green enchilada sauce
1 small can red enchilada sauce
butter/oil as needed
1/2-3/4 cup (or more if desired) cotija or queso fresco cheese. If you can't find either I recommend substituting a blend of jack and cheddar.
1. Chop onion and saute till glassy
2. Add shredded chicken and olives
3. Add equal parts red and green sauce till chicken is moist (god I hate that word) through
4. Spray 9x13" pan and pre-heat oven to 350 degrees
5. Pre-fry tortillas and then 2 by about 30% (think of a Venn Diagram, don't know what that is? Ask a 3rd grader)
6. Fill tortillas w/ 1/4-1/3 cup of chicken mixture. Roll, place in dish and repeat
7. Take cans of sauce and add water till full again, you are just replacing the sauce you added to the chicken and the extra water will help keep you enchiladas moist (ugh).
8. Pour sauce-water mixture over enchiladas, wiggle the pan to make sure the liquids get down into the nooks and crannies.
9. Sprinkle with cheese and additional sliced olives if desired
10. Bake for 30 minutes until cheese is melted and liquid is bubbly.
Sorry I forgot to take pictures!
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