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1
Chicken Preparation: Separate chicken meat from bones and skin.
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2
Place in a large bowl.
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3
Filling: Heat oil in skillet on medium.
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4
Saute onion and garlic until caramelized.
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5
Add to chicken.
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6
Add half of the olives, chilies, and half the cheese.
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7
Mix well.
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8
Sauce: Mix enchilada sauce, tomato sauce, and tomato in a small bowl.
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9
Spread 1/2 cup of sauce evenly on the bottom of a rectangular baking dish.
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10
Tortilla Preparation: Spray small skillet with non-stick spray.
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11
Heat on medium-high stove top.
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12
When hot, place tortilla on top.
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13
After tortilla starts to expand, turn over.
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14
Remove promptly when starts to expand again.
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15
Respray skillet occasionally.
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16
Stack warm tortillas on a plate and keep covered with aluminum foil.
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17
Take one tortilla.
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18
Place a proportional amount of filling in middle of tortilla (from one end to the other).
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19
Fold tortilla ends over filling and place folded-side down in prepared dish.
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20
Repeat, laying enchiladas side-by-side until dish is full.
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21
Cover enchiladas with remaining sauce.
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22
Top with remaining cheese and olives.
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23
Bake in 350F oven for 30 minutes.
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24
Remove from oven and let set for 5 minutes.
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25
Serve with sour cream.
