I did not grow up on Mexican food. I probably didn’t eat my first taco until I was a teenager. So, I definitely do not proclaim to be an authority of authentic Mexican food. However, I can tell you that this recipe is very easy and very yummy! Pair these enchiladas with a scoop of beans and rice and a tossed salad or vegetables for a filling and balanced meal.
2 cups cooked chicken, shredded
16 ounces cheddar cheese, shredded, divided
1 3-ounce can slice black olives
2 teaspoons dried parsley
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper
1 14-ounce can enchilada sauce or 2 cups homemade enchilada sauce, divided
8 flour tortillas
Preheat oven to 350°.
In a large bowl, mix chicken, 12 ounces shredded cheese, black olives, and seasonings. Salt and pepper to taste.
Spread 3 tablespoons of enchilada sauce in the bottom of a 9x13-inch baking pan.
Divide chicken mixture evenly between tortillas. Roll up and place, seam side down, in prepared baking pan. Top with remaining enchilada sauce.
Bake, covered, at 350° for 30 minutes.
Remove foil, sprinkle remaining cheese on top of enchiladas and return to oven, uncovered. Bake for 10 minutes.
Makes 4 servings.
When I know I have enchiladas on the menu, I try to simmer some bone-in chicken pieces with water in a stock pot the day before. The chicken pieces go in the refrigerator overnight. The chicken is a lot easier to handle and to debone when it’s cold. I strain the broth into quart-sized canning jars and refrigerate. The fat in the broth floats to the top and solidifies. When I’m ready to make the enchilada sauce, I simply scrape the fat off the top and use the remaining broth for my sauce.