I probably make this recipe at least once a week. It’s easy, it’s yummy and it’s filling plus the boyfriend eats it so overall I win.
This recipe isn’t measured when I make it but for the purpose of you following it I’m going to guesstimate the ingredient amount. You’ll be okay if you go over or under with the ingredients as long as you have enough enchilada sauce.This recipe serves two( and you will be stuffed!)
What you’ll need is:
1/2 cup canola oil
6 corn tortillas
6-8 paper towels
1 10oz. can of enchilada sauce
1 12.5 oz. Can of canned chicken
1 cup shredded cheese (cheddar or Mexican blend)
1 cup of diced white onion (to taste- I love onion)
1/4 cup sliced black olives
1/4 cup finely chopped cilantro
Preheat oven to 375 degrees f.
1. In a large bowl. Pour 1/3 of the enchilada sauce. Mix in the chicken 1/2 of the onion and 1/2 of the cheese.Set aside.
1.Heat canola oil in a large sauce pan until it is hot.
2. Take paper towels and set on plate next to sauce pan.
3.Place two tortillas in canola oil and heat until they start to get firm( about 15 seconds. Flip tortilla and repeat on the other side.
4.Remove tortilla from the pan and place on the prepared paper towels. Pat off excess oil.
5.repeat steps 1-4 until all tortillas are gone.
1. Coat the bottom of a 9×9 casserole dish with 1/3 of the enchilada sauce.
2. Fill a previously heated corn tortilla with 1/6 of the chicken mixture. Roll closed and place seam side down in the casserole dish.
3. Repeat step 2 until all six are in casserole dish.
4. Pour the remainder of the enchilada sauce over all the enchiladas.
5. Spread it around with your finger a so the entire tortilla surface is covered.
6. Sprinkle the remainder of the cheese along the tops of each enchilada followed by the remainder of the onions, then the cilantro and finish with the olives.
7. Cover with foil.
1. Place in preheated oven for 10-12 minutes. ( this step is to heat all of the contents. Everything is precooked so you don’t have to worry about the time to much. )
2. Remove foil.Turn oven off and turn the broiler on high. Cook for an additional 2 minutes.
I typically eat this with a side of shredded lettuce with a slice of tomato on top and a corona with lime. ( Why not right?)
You can prep. this recipe in advance of up to about 2 days. Prepare up to the baking step, cover and refrigerate. When ready bake as normal.
This recipe will freeze well. If you plan on freezing this; prepare this recipe as follows up until baking. Cover tightly with foil and freeze. Morning you want to serve for dinner defrost in the fridge and bake as normal.