This recipe is a variation of the one in the Better Homes & Garden cookbook. Gotta warn you, I put raisins in my enchiladas. Yah, I know what you're thinking..."Raisins, Liz? Really? Ugh!" But trust me, they add a little sweetness to the enchiladas. Like you're biting into a little blob of happiness! You don't have to add them. I won't hold it against you, I promise.
I don't have any measurements, I just kind of play it by ear... This recipe will yield one pan of 'ladas.
I usually double it to two pans since my roommates and I have a difference of opinion on the whole raisin issue and I like flour tortillas while they prefer corn. You are free to use the tortilla of your choice.
2 or 3 chicken breasts, baked and shredded
1 large can of enchilada sauce
Shredded Cheese, lots of shredded cheese (I use a Colby-Jack mix, but you can use your favorite)
1 can diced green chiles
Yellow Onion, diced
Diced Black Olives
Tortillas of your choosing
Preheat the oven to 350 degrees.
If you're using corn tortillas, wrap them in foil and and toss them in the oven for about 5 minutes to make them pliable.
I didn't do this the first time and they broke apart when I rolled them.
It wasn't a pretty sight.
Put your shredded chicken in a bowl and stir in enough enchilada sauce to coat the chicken a little.
Add some of the sauce to the bottom of your casserole dish, just enough to coat the bottom.
I got a papercut underneath my fingernail yesterday at work, it hurts.
Just thought I'd share that with you.
Take a tortilla and place it on a clean work surface. Plop some of your chicken in it. Top that with some cheese, onion, chiles, olives and raising. Use as much or as little as you want to.
Roll the tortilla and place it seam side down in the casserole.
Repeat that last step with all your tortillas.
Pour more enchilada sauce over the tops of your rolled tortillas. I use a pastry brush to spread it around evenly. At this point I also toss more of the onion, chile, olives and raisins on top.
Cover the casserole with foil and put it in the oven for about 35 minutes.
Pull your pan out of the oven, uncover and smother the top of the enchiladas with more of the shredded cheese. Use as much or as little as you want.
Put your uncovered pan back in the oven for about 5 minutes or until the cheese is melted.
Hey, guess what? They're done! Enjoy!