I was introduced to this recipe by a roommate in college, and have made it so regularly over the years that I don't have it written down anywhere. It's high time to change that! I normally try to cook from scratch as much as possible, but these enchiladas are true comfort food, and except for the time it takes to cube or shred the chicken, it doesn't take long to throw together thanks to the short list of ready-made ingredients.
4 boneless, skinless chicken breasts (I like free range. What can I say? It's the granola girl in me.)
1 small can of fire-roasted diced green chiles
8 oz sour cream (I use low fat)
1 can of cream of chicken soup (I use low fat)
6-8 flour tortillas
1 can enchilada sauce
1 small can sliced black olives
grated cheese (cheddar or jack works well)
salt and pepper to taste
Bring a large pot of water to boil. Add the chicken breasts and 1 quartered onion. Return to a boil for 20 minutes or until cooked through. Drain and cube or shred chicken. Set aside and discard the onion.
Finely dice the second onion and saute with some olive oil (in the same pot used to boil chicken) until the onions are translucent. Add cubed/shredded chicken, chiles, sour cream, and cream of chicken soup. Stir to combine.
At this point, preheat the oven to 350 degrees. Pour a thin layer of enchilada sauce into the bottom of a rectangular baking dish. Spoon the chicken filling into tortilla and gently place enchilada in the baking dish, folded side down. Continue until baking dish is full. Cover generously with enchilada sauce, then sprinkle with cheese and top with olives.
Bake for 30 minutes or until the cheese is bubbly and the edges of the tortillas are starting to crisp. Let it sit for 5 minutes before serving. (I like to serve it with some black or refried beans.)
Sorry the lack of photos. It doesn't photograph well, but it makes a mean leftover! We feasted on them for the last two nights and I still have a little leftover for lunch. Enjoy and please keep your fingers crossed that we pass inspection today!