-
1
In a large saucepan, combine chicken, 2/3 cup of the onions, cilantro, 1/2 teaspoon of the crushed red pepper, half of the jalapeno peppers, the chili powder, and garlic.
-
2
Add enough water to cover the chicken.
-
3
Bring to a boil; reduce heat.
-
4
Simmer, covered, 15 to 20 minutes, or until chicken is no longer pink.
-
5
Remove chicken and shred.
-
6
Discard cooking liquid.
-
7
In a large skillet, heat the 1 tablespoon of cooking oil over medium-high heat.
-
8
Add the remaining onion, remaining crushed red pepper, and remaining jalapeno peppers.
-
9
Add the shredded chicken, 1/2 cup of the enchilada sauce, and the green chile peppers, Bring to a boil; reduce heat.
-
10
Simmer the chicken mixture, covered, for 15 minutes, stirring occasionally.
-
11
Keep warm.
-
12
In a medium skillet, heat the 1 cup of cooking oil.
-
13
Working very quickly, fry the tortillas, one at a time, in hot oil for 10 to 15 seconds or until tortilla is hot, but not crisp.
-
14
Pat dry between paper towels.
-
15
Immediately, place about 1/3 cup of the chicken mixture onto each tortilla, near an edge; roll up.
-
16
Placed the filled tortillas, seam side down, in a lightly greased 2-quart rectangular baking dish.
-
17
Pour the remaining enchilada sauce over the tortillas.
-
18
Cover with foil.
-
19
Bake in a 350 degree oven for 20 to 25 minutes, or until heated through.
-
20
Uncover; sprinkle cheeses over; return to oven and bake 2 to 3 minutes more or until cheese is melted.
-
21
To serve, sprinkle with sliced olives and green onions.
-
22
Serve with sour cream and guacamole, if desired.
