so after blogging for nearly 9 years, and having written only a handful of recipes posts, i can see why you don’t fill my inbox daily with cooking questions. but you guys. this is the recipe to try. either everyone i’ve made this for, even children, are really convincing liars, or it really is just that good. and like all my really professional recipe posts (read: sarcasm), this one also has no measurements. you’re welcome!
ingredients (and these are variable, depending on what you have in your pantry):
8″ flour tortillas
enchilada sauce (i like las palmas and trader joe’s version)
diced green chiles
canned (or fresh) corn
avocado & trader joe’s corn salsa for garnish
*my sister-in-law gave me the easiest recipe for shredded chicken: take frozen chicken breasts, toss in crock pot on high, dump in a jar of salsa. after several hours, the chicken shreds easily and is so yummy!
so here we go!
step 1: cook the chicken ahead of time.
step 2: lay out tortillas on a flat surface
step 3: spoon large spoonfuls of enchilada sauce on tortillas
step 4: using the back of the spoon, spread sauce toward edges
step 5: (these next steps can really be done in any order) sprinkle corn
step 6: then add green chiles
step 7: add sliced olives
step 8: layer on the shredded chicken
step 9: add a generous amount of shredded cheese
step 10: spray a large baking dish with cooking spray
step 11: roll up tortillas tightly and place in dish
step 12: because i like to push the limits (and eat more enchiladas), i shove as many in the dish as possible.
step 13: drizzle enchilada sauce on top, sprinkle with cheese, and add olives if you haven’t already used them all up!
step 14: bake at 350* for 20-30 minutes, or until the tortillas are turning golden around the edges.
you can also make these in a freezer safe tray for a later meal!
also, this meal makes an easy dinner to make for friends who need a meal! i made this for my girl jeannett and got fancy by throwing in some left over fortune cookies and an adult beverage.