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1
Preheat oven to 375 F and spray a 9x13 baking dish with non-stick cooking spray.
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2
Heat oil in a large skillet over medium heat and cook chopped onions until they are tender and slightly translucent.
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3
Remove pan from heat.
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4
Combine the cooked rice, cooked chicken, onions, and olives in a large bowl.
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5
Add salt and pepper to taste.
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6
Dump enchilada sauce and tomato sauce/salsa in the skillet (I use the same one I cooked the onions in) and warm over low heat until just warm.
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7
Warm tortillas in the microwave for about 20 seconds until slightly warmed.
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8
This part gets kind of messy so its easier if you have everything near you so its easy to grab.
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9
Spoon some of your enchilada sauce into your baking dish to coat the bottom.
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10
Dip a tortilla in the skillet with your enchilada sauce so that both sides are nice and coated.
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11
Place it flat in your baking dish and spoon about 1/3-1/2 cup of the chicken/rice mixture in the middle of the tortilla.
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12
Sprinkle a small handful of cheese over the mixture and put about a tablespoon of sour cream on top.
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13
Roll up the tortilla and put it seam side down at the end of your dish.
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14
Continue with the remaining tortillas and chicken mixture.
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15
Drizzle remaining sauce over enchiladas and then cover with cheese.
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16
(You can add more sliced olives to the top if youd like!)
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17
Bake for 30 minute until the cheese is melted and the sauce is bubbly.
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18
Let sit 5 minutes then serve with fresh guacamole!
