Make or buy:
30 corn tortillas
In large bowl, mix together:
700 ml cooked, shredded chicken
325 ml shredded cheese (Colby, jack and/or cheddar)
1 onion – diced
1 small can chopped olives
10 ml salt
5 ml pepper
15 ml chili powder
10 ml cumin
Make the enchilada sauce, and set it aside.
Fry corn tortillas in hot oil until heated through and soft, drain on paper towels. When all tortillas have been prepped, begin to assemble enchiladas.
If you cannot find corn tortillas or masa harina to make your own, you can substitute flour tortillas. Although I don’t think they taste quite as good, they are still excellent. Many Americans use flour tortillas when making enchiladas. If you substitute flour, do not fry them in oil. Heat them on the stove (no oil) or in the microwave so that they are pliable.
Place 30 ml filling on lower third of tortilla – spread into a line from side to side. Roll up tortilla with filling and set inside a flat casserole dish. Continue to roll enchiladas, placing them in lines and rows until dish has been filled. You will probably fill two dishes – the second can be frozen for a dinner another night.
When all of the enchiladas have been filled, liberally pour enchilada sauce over them and top with:
125 ml cheese
Bake in the oven at 175 degrees until hot and bubbly (about 20-30 minutes).