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1
Prepare the chicken ahead.
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2
Poach chicken breasts until just done, about 20 minutes.
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3
Remove from poaching liquid, allow to cool.
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4
Shred chicken.
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5
Preheat oven to 350 degrees (175 C.).
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6
Heat large skillet over medium-high heat.
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7
Spray with cooking spray.
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8
Add shredded chicken, 1 tsp (5 ml) cumin, 1 tsp (5 ml) chili powder, and salt, to taste.
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9
Stir fry about 5 minutes.
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10
Remove chicken from skillet and set aside.
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11
Heat same skillet over medium-high heat.
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12
Add olive oil and heat; add green onions.
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13
Saute until onions are just soft.
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14
In a blender, process cottage cheese until smooth.
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15
In a bowl, mix cottage cheese, cheddar and smoked gouda cheeses and chopped olives.
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16
Add green onions and stir gently to mix.
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17
Pour a little of Vance's Enchilada Sauce onto a large plate (this is for dipping the tortillas).
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18
Heat a small amount of vegetable cooking spray in an 8-inch nonstick skillet.
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19
Fry tortillas, one at a time, only long enough to soften, then turn and fry for about 10 more seconds.
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20
Do NOT allow them to get too crisp or you won't be able to roll them.
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21
Blot tortilla with paper towel to remove any excess oil.
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22
(You will have to add more cooking spray to skillet occasionally as needed; just let it get hot before adding another tortilla.)
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23
Coat two 13 x 9-inch glass baking dishes with cooking spray.
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24
Pour enough of Vance's Enchilada Sauce to just cover bottom of each baking dish.
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25
As each tortilla is fried, dip it into the enchilada sauce on the plate, dipping only one side.
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26
Have another large plate ready and put the tortilla sauce-side down onto that plate.
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27
Fill unsauced side with about 1/4 cup (60 ml) of the cheese mixture and add a few pieces of shredded chicken, kind of to one side of the tortilla.
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28
Start with filled end and roll up tortilla.
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29
Place tortilla, seam-side down, into prepared baking dish.
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30
Continue frying, blotting, dipping and filling until you run out of cheese mixture, chicken or tortillas, whichever comes first.
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31
It's difficult to come out even!
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32
Pour the remainder of Vance's Enchilada Sauce over the filled enchiladas, making sure to cover the edges of each enchilada so they don't get over done.
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33
Bake in preheated oven for 30 minutes.
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34
Remove from the oven and sprinkle with some shredded cheddar and smoked gouda cheese and halved black olives.
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35
Bake an additional 10 minutes or until cheese is melted and enchiladas are hot.
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36
Remove from oven and let stand for 5 to 10 minutes before serving.
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37
Pass the sour cream.
