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1
Preheat oven to 325 degrees F. I can usually fit 8 enchiladas per casserole dish (9x13), and this recipe can make two pans, one for eating now and one for freezing.
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2
So get two 9x13 casserole/baking dishes ready.
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3
Set a small pot of salted water to boil.
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4
Meanwhile peel and cube the potato, add and cook until fork tender.
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5
Butterfly the chicken breasts and put them in a glass dish.
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6
Add enough oil to coat the chicken and sprinkle with salt and pepper.
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Set aside.
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8
In a large pan add a tablespoon of oil and heat over medium heat.
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9
Add onions, garlic and tomatoes and let the mixture cook for 3-5 minutes or until aromatic.
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10
Add the chicken over the tomato, onion and garlic mixture, so that it absorbs the flavors as it cooks.
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11
Depending on thickness of the chicken, it should take 4-5 minutes per side to cook thoroughly.
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12
Set cooked chicken and veggies aside to cool.
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13
Once cooled, shred the chicken.
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14
Mash the potatoes and combine potatoes and tomato, onion and garlic together in a bowl.
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15
Once combined add in shredded chicken, this is your filling for the enchiladas.
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16
If youre feeling crazy add a bit of shredded cheese to the filling.
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17
Warm up the tortillas in the microwave, about 45 seconds, and keep them wrapped in a towel so they stay warm as you work and so that they dont break when you roll them.
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18
Add 4-6 tablespoons of enchilada sauce to the bottom of your baking dishes.
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Stuff your tortillas, putting a thin layer of filling down the middle of each.
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20
Roll them up and place into the pans, seam side down.
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21
I usually get 6 across and 2 horizontally.
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22
Add the remaining sauce over the enchiladas, making sure they are completely covered.
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23
Add a layer of each cheese.
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24
Sprinkle black sliced olives to top if you want.
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25
Put dishes in the oven and bake for 15-20 minutes or until cheese is completely melted.
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26
But you dont have to bake them fully if you make them the night before, for serving the next day.
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27
If freezing, let cool completely before freezing.
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28
When ready to eat, no need to defrost, put in preheated oven at 350 degrees F for 2535 minutes or until sauce is bubbling and cheese is completely melted.
