Chicken Enchiladas

Preheat your oven to 375 degrees F.

I opted for the already made rotisserie chicken from the deli section. It makes this even faster and easier. Pull off all the chicken meat and cut it up into bite size pieces and set it to the side. If you want to cook your own chicken you definitely could or if you had any left over chicken that would work too!

Get out your tortillas, cheese, and olives (optional). Start by spreading (or sprinkling if you did the bigger slices of olives) your olives down the center of the tortilla. Then put some chicken on top of the olives – not too much or the tortilla won’t roll closed. Now sprinkle on some cheese, then roll each tortilla up like a burrito (click on the related blog link for the step by step photos for rolling them up) **Hint: If your tortillas are slightly warmed in the microwave and not straight out of the fridge then they won’t tear or rip as you roll them.

Place the rolled tortillas in an 11″x17″ pan and repeat with the remaining tortillas and filling until your pan is full of enchiladas. Open your can of enchilada sauce and cover your enchiladas with the sauce. You don’t want your pan to overflow but you don’t want any tortillas to be naked and have no sauce either. If one large can does not cover it then you can open a smaller can and use that too. Sprinkle cheese and remaining olives on the top of the enchiladas and bake for 30 to 40 minutes until the sauce is bubbling and the cheese is melted. Once you pull them out sprinkle them with your leftover cheese.