Chicken Enchiladas are quite easy to make. You CAN go crazy if you want and roast up a chicken and make the enchilada sauce from scratch, but as Sandra Lee would say “why bother.” They basically taste the same. Here’s the recipe I use, very very very slightly inspired by Lorena.
Roasted Chicken (I use Safeway’s because they are tender and yummy)
Ortega Enchilada Sauce
Onion
Chopped Olives
Cheese
Sour Cream
Corn tortillas
Take the meat off the chicken. Sautee some onions in olive oil and the mix in the chicken and about a quarter of the chopped olives. Let it cook and get nice and hot. I personally do NOT add any other spices to the chicken mixture, but many people do.
Construct your enchiladas in a casserole pan. Just add chicken to corn tortillas and then attempt to roll them up nicely in the pan, which never works. They always come undone so I just smash them down.
Pour the can of enchilada sauce over the enchiladas. Add grated cheese to the top.
Cover with foil and cook at 400 degrees for about a half hour. Take the foil off and then cook them until the tops are as brown as you want them. I personally don’t like burnt cheese on my enchiladas so I take them out pretty quickly after I take the foil off.
Top with sour cream. Which I forgot to do when I ate them last night damnit!
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