1 cooked chicken (supermarket)
28 oz can green enchilada sauce (Las Palmas or Juanita's)
2.25 oz can chopped olives (or more)
1 large onion diced
1 large bunch cilantro
8 oz lite mexican 4 cheese (or more)
3 dozen corn tortillas
4 stalks green onions (chopped)
3/4 C canola oil
1/2 t garlic salt
Stuffing:Remove skin and debone chicken. Shred meat. Combine in large bowl with chopped olives, onions, cilantro, and cheese, reserving some of the veggies and cheese for later. Add garlic salt. You can add a couple of chopped serrano or jalapeno if you like it HOT
Preheat oven to 325 degrees. Add oil to small fry pan at medium heat. Heat enchilada sauce at medium low in 3 or 4 qt. pot. Have an enchilada prep surface (cutting board or large plate) near stove. Have 2-3 large baking pans ready. You're making 3 dozen. Cook tortilla in oil for about 5-10 secs then remove from oil and dip fully in enchilada sauce. Place tortilla on prep surface and spoon in about 2-3 tablespoons of stuffing. Roll enchilada and place in baking pan-fold side down. Repeat and make neat rolls of enchiladas. When pans are full, pour remaining enchilada sauce over enchiladas, then sprinkle remaining cheese, olives, onions and chopped green onions on top. Cook in oven for 20-30 minutes, depending on size of pan.
Goes well with spanish rice and beans, and a good mexican beer (I prefer Negra Modelo).
Unless you had a big party you'll have left overs, which is ideal. I generally take a sheet of aluminum foil, put 4 enchiladas in and fold it up. Then freeze the packet. Whenever you want them, defrost and pop 'em into the toaster oven @ 325 for about 15 minutes, and they'll still be great.