-
1
Preheat your oven to 375 degrees F.
-
2
I opted for the already made rotisserie chicken from the deli section.
-
3
It makes this even faster and easier.
-
4
Pull off all the chicken meat and cut it up into bite size pieces and set it to the side.
-
5
If you want to cook your own chicken you definitely could or if you had any left over chicken that would work too!
-
6
Get out your tortillas, cheese, and olives (optional).
-
7
Start by spreading (or sprinkling if you did the bigger slices of olives) your olives down the center of the tortilla.
-
8
Then put some chicken on top of the olives not too much or the tortilla wont roll closed.
-
9
Now sprinkle on some cheese, then roll each tortilla up like a burrito (click on the related blog link for the step by step photos for rolling them up) **Hint: If your tortillas are slightly warmed in the microwave and not straight out of the fridge then they wont tear or rip as you roll them.
-
10
Place the rolled tortillas in an 11x17 pan and repeat with the remaining tortillas and filling until your pan is full of enchiladas.
-
11
Open your can of enchilada sauce and cover your enchiladas with the sauce.
-
12
You dont want your pan to overflow but you dont want any tortillas to be naked and have no sauce either.
-
13
If one large can does not cover it then you can open a smaller can and use that too.
-
14
Sprinkle cheese and remaining olives on the top of the enchiladas and bake for 30 to 40 minutes until the sauce is bubbling and the cheese is melted.
-
15
Once you pull them out sprinkle them with your leftover cheese.
