This is a very fast and simple chicken enchilada recipe. This yields two 9″x13″ pans of enchiladas. I made them last week, cooked one pan and froze the other for a meal to be named later.
2 lbs cooked chicken, shredded
1 lg can enchilada sauce -I prefer spicy but if it’s too hot you can cut the heat by adding a sm. can of tomato sauce
20 tortillas, corn or flour
2-3 cups of shredded Cheese – I use 1/2 colby and 1/2 jack freshly shredded
I can of black olives, diced
1 bunch of scallions, sliced thinly
2 tomatoes, diced
1 onion, finely chopped
1 jalapeno pepper, diced without seeds (optional)
Preheat oven to 375
In a mixing bowl combine 1/2 of the cheese, chicken, chopped onion, jalapeno with enough sauce to coat the mixture.
In a sauce pan heat the remaining sauce over low heat. Using tongs dip a tortilla into the sauce to coat one side. Fill coated side of the tortilla with the desired amount of the chicken mixture. Roll up and place into your pan. Repeat until all tortillas are filled. I pack them tightly into the pan to keep them from unrolling during cooking.
Pour the remaining sauce in the pan over the enchiladas and top with the remaining sauce. Combine the black olives, scallions and tomatoes and sprinkle on top of the cheese.
Cover pan with aluminum foil and bake for 15-20 minutes. Remove foil and bake until the cheese on top is melted and bubbly.
