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These enchiladas are one of my most favorite meals ever! So delicious and easy to make, plus they’re great as leftovers!
Preheat oven to 375 F and spray a 9×13 baking dish with non-stick cooking spray.
Heat oil in a large skillet over medium heat and cook chopped onions until they are tender and slightly translucent. Remove pan from heat.
Combine the cooked rice, cooked chicken, onions, and olives in a large bowl. Add salt and pepper to taste.
Dump enchilada sauce and tomato sauce/salsa in the skillet (I use the same one I cooked the onions in) and warm over low heat until just warm.
Warm tortillas in the microwave for about 20 seconds until slightly warmed.
This part gets kind of messy so it’s easier if you have everything near you so it’s easy to grab.
Spoon some of your enchilada sauce into your baking dish to coat the bottom. Dip a tortilla in the skillet with your enchilada sauce so that both sides are nice and coated. Place it flat in your baking dish and spoon about 1/3-1/2 cup of the chicken/rice mixture in the middle of the tortilla. Sprinkle a small handful of cheese over the mixture and put about a tablespoon of sour cream on top. Roll up the tortilla and put it seam side down at the end of your dish. Continue with the remaining tortillas and chicken mixture. Drizzle remaining sauce over enchiladas and then cover with cheese. (You can add more sliced olives to the top if you’d like!)
Bake for 30 minute until the cheese is melted and the sauce is bubbly. Let sit 5 minutes then serve with fresh guacamole!
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