CHICKEN & OLIVE ENCHILADAS

Chicken & Olive Enchiladas image

Provided by PalatablePastime

Categories Chicken

Time 35m

Yield 10 enchiladas, 4-5 serving(s)

Number Of Ingredients 9

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2 -3 cups chopped cooked chicken
1 (10 3/4 ounce) can condensed cream of chicken soup
3 cups red enchilada sauce (I used Texas Red Enchilada Sauce)
10 -12 fresh corn tortillas
1 -2 cup vegetable oil or 1 -2 cup lard (optional)
2 cups shredded cheddar cheese or 2 cups monterey jack cheese
2 tablespoons finely chopped white onions or 2 tablespoons sliced scallions (optional)
2 tablespoons sliced black olives (optional)
1/2 cup sour cream (optional)

Steps:

Preheat oven to 375°F.
In a large casserole dish or lasagna pan, evenly spread 1 cup of the enchilada sauce across the bottom.
Mix chopped cooked chicken with condensed chicken soup in a mixing bowl and set aside.
Heat oil in a skillet until hot.
Dip corn tortillas one at a time very briefly for about 1 second on each side, or until they soften.
You may also just heat the tortillas to soften them (microwaving for a few seconds is one way), without using the oil, but they do tend to split.
Place the softened tortilla on a plate and place several tbsp of the chicken filling across the center of the tortilla.
Fold sides of tortilla over to enclose the filling, and place enchilada seam side down in the casserole dish.
Repeat with remaining tortillas and filling.
Pour remaining 2 cups red enchilada sauce over the enchiladas, trying to make sure that all the corn tortilla parts get covered.
Sprinkle cheese evenly over the top.
Garnish with the chopped onion and sliced olives, if desired.
Bake for 20-25 minutes in the preheated oven or until heated through and cheese is melted.
To serve, garnish with sour cream, if desired.