I have my family well trained. You can ask any of them, “what follows a roast chicken dinner?” And they will all scream out – “Enchiladas”! Yes, bake two chickens and you are now prepared and ready for wonderful enchiladas.
2 cans enchilada sauce (1 hot, 1 mild – I mix them)
2 cups Mexican grated cheese or mild cheddar
36 Corn Tortilla Shells
1 can of black olives
4 green onions chopped finely. (I use the white and the green)
Shred the chicken and soak in half the sauce. Warm, then let it cool as you prepare the shells.
Warm the other half of the enchilada sauce in a separate pan. Fry the shells, then dip them in the the sauce allowing the tortilla to soak up the flavor. Soak one at a time. (If you leave it in too long, it will fall apart.)
Fill the soaked tortilla shell with sauced chicken, crumble an olive into it, spread some cheese over the top, and
sprinkle a few onions. Then roll the tortilla, placing the opening on the bottom side so it stays closed. Assemble and arrange in your pan. (My pan will hold 2 deep, and 16 each layer.) Use your left over enchilada sauce to pour over the top, sprinkle with the last of the olives, cheese, and onion.
Bake for 40 minutes at 350 degrees.