YIELD Makes 6 servings
Prepare this recipe then freeze it, covered.
To unfreeze take it out of the freezer and place it in the refridgerator.
Let this dish set in your fridge at least 5 hours.
Cook 4 boneless chicken breasts, when cooled shread.
Red Chili Sauce
2 cups enchilada sauce, divided
Vegetable oil for frying
12 (6- or 7-inch) corn tortillas
3 green onions with tops, thinly sliced
1‑1/2 cups (6 ounces) shredded Monterey Jack cheese
1 can (2-1/4 ounces) sliced pitted black olives, drained
Prepare Chicken and Red Chili Sauce. Preheat oven to 350°F. Heat half of the chili sauce in 7- to 8-inch skillet until bubbly; remove from heat. Heat 1/2 inch oil in another 7- to 8-inch skillet over medium-high heat. Place 1 tortilla in hot oil; cook 2 seconds on each side or just until limp. Drain briefly on paper towels, then dip softened tortilla into chili sauce.
Transfer sauced tortilla to a plate. Place about 1/4 cup chicken and 2 teaspoons green onions across center of tortilla; roll to enclose.
Place, seam side down, in 15X10-inch baking pan. Repeat until all tortillas are filled.
Spoon remaining chili sauce over enchiladas, making sure ends are moistened. Sprinkle with cheese. Bake, covered, 20 to 30 minutes or until hot in center. Sprinkle with olives before serving.
Follow directions for Chicken Enchiladas but omit chicken. Instead, crumble 1 pound lean ground beef and 1/4 pound chorizo sausage (casing removed) into large skillet; stir over medium-high heat until browned. Add 1 medium onion, chopped; 1 clove garlic, minced; and 1/4 teaspoon salt. Reduce heat to medium; cook until onion is tender. Spoon off and discard pan drippings before filling tortillas.
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