12 corn tortilla's
3 tbs Olive Oil (or any oil you prefer)
2 large chicken breasts (shredded)
3 cups shredded sharp cheddar cheese
1 15oz can rosarita mild enchilada sauce
1 4oz can of diced green chili's
1 4oz can of sliced black olives
4 green onions (chopped)
1/4 cup yellow onion (chopped)
1/2 tsp cumin
1/2 tsp pepper
1/4 tsp cayenne pepper
sour cream (optional)
In a large fry pan at medium-high heat add 3 Tbsp of desired oil ( i use Olive Oil). Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding a little more oil if needed. This way you can brown and soften the tortillas without using a lot of fat. You do this process to develop the flavor of the tortillas. As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat.
Boil chicken in water for about 20 min, When fully cooked shred chicken and place in a bowl.
Add all spices to shredded chicken bowl along with onion, 1 cup of the shredded cheese, green chilis, and 1/4 of the enchilada sauce. Mix well
Once mixture is ready start stuffing your corn tortilla's. Dont be to skimpy, stuff well!!! Once stuffed and rolled place in a large casserole dish. (9x10 is fine)
When finished pour the rest of the enchilada sauce evenly over the enchilada's. Top with the rest of the shredded cheese and sprinkle the olive and green onions over the top. Place in oven for 20 min at 350 degrees.