would u mind sharing the recipe?
No problem dude. We usually make a ton of these at a time so I am going to have to try to scale it down as I go. This amount will probably feed 6 to 8 people with possible left overs.
4 chicken breasts boiled and shredded (you can add veggies to the water if you like to make a broth to save for making soup later it will not affect the taste of the enchiladas)
1 bunch of green onions
1 small can of chopped black olives
2 large cans of enchilada sauce
1 package (about 20 or so) corn tortillas
salt and pepper to taste
package of shredded cheese
Once you have shredded your chicken breasts add some of the enchilada sauce to moisten the chicken. You don't want it soupy but you don't want it dry either. Chop up the green onions and mix in to the chicken (you don't have to use all of the green onion but I like onion so I usually use the whole bunch). Add about 1/2 can of the chopped olives and salt and pepper. Mix all together and taste. It won't be spicy hot, it will just have a nice flavor.
In a frying pan heat up oil for the corn tortillas. Take a 9X12" pyrex dish and coat the bottom with enchilada sauce. Take each corn tortilla and put it in the oil long enough to make the tortilla pliable but not crunchy. This is how you will be able to roll the enchiladas. Once you have a tortilla heated up pull it out of the oil and put it on a plate. Put enough of the chicken mix to make a good sized enchilada roll and sprinkle a little shredded cheese in with the chicken mix. We usually use the "Fiesta Mix" of shredded cheese. Roll the tortilla up and place it with the "seam" down in the pyrex dish. Continue to do this until you run out of chicken mix or tortillas. If you run out of tortillas before you run out of chicken mix, you can freeze the chicken until you want to make them again. Pour enchilada sauce over the whole batch. Again, you want them "wet" but not soupy. Cover the dish with foil then put in a 350 degree oven for about 1/2 hour. This is to get them heated through. After that you pull the foil off, top with more shredded cheese and put back in the oven for about 5 to 10 minutes to get the cheese fully melted. Pull out of the oven and serve. We usually chop up fresh tomato, shred some lettuce, and offer different salsas on the side so people can garnish as they like. Any "heat" you want will come from the salsa. I suggest Mrs. Refros brand. They have a habanero pepper (pretty hot) and a ghost pepper (insanely hot) that are just delicious. You can also put guacamole on them if you like. This is all pretty much to taste. Took DH months to talk me into making enchiladas for me. I had them once when I was in the military and "hated enchiladas" because of that experience. This recipe won me back to loving enchiladas.
