This is a great 'do ahead & freeze' recipe which will also use up leftover roast or rotisserie chicken.
Red Sauce (if you don't have time canned 'Old El Paso' enchilada sauce will do, use 2
2 Tbl of olive oil (or you can use lard but I don't)
2 tbl flour
1/4 to 3/4 c. chili powder (I use Penzy's medium salt free)
2 c. chicken broth, if you poach chicken for this dish use the poaching water
Heal oil in a saucepan & then brown the flour. Mix chili powder in the broth until smooth & then add to the flour/oil. Simmer for 30 minutes & taste, add more chili if you want. At this point you can freeze the sauce for up to 6 months or just continue with the recipe.
12 corn tortillas (not flour they will get soggy)
2 lbs cooked chicken (leftover is fine & what I normally use)
1 medium onion, chopped
3 c. grated cheese (mexican mix is fine or use Jack &/or longhorn cheddar not regular cheddar)
1 can black olives, sliced
2 c. Red sauce or canned enchilada sauce
Preheat oven to 350 degrees
Corsely shred the chicken, put about 1 tbl of oil in a pan & cook the onions until soft but not browned, add the chicken & sauce, simmer for 3o minutes. Remove the chicken & onions from the sauce, put a strainer over the sauce pot and allow the sauce to drip off the chicken & back into the simmering red sauce.
Let the chicken/onion mix cool to room tem & mix with an equal volume of cheese
Heat tortillas in the microwave (10 seconds per tortilla so 3 will take 30 seconds layered between paper towels). Dip the tortillas in the sauce and fill with about 3 tbls of meat/onion/cheese mixture, roll and place seam side down in a 9 x 13 pan. Fill all the tortillas and place in pan (at this point you can freeze the dish & keep it for about 6 months). Pour the rest of the sauce over the enchiladas, cover with the rest of the cheese & dot with the sliced olives.
Bake in oven for 30 minutes until hot & bubby.
Serves 4 - 6
Red Sauce recipe adapted from Jean Butel's Tex-Mex Cookbook