Chicken Enchiladas

This was a last minute creation but the family loved it so I'll create a recipe for it so I can do it again. Justin texted me from work today and asked for hot dinner when he came home...haha. His request: something Mexican. So, here is what I came up with. :)

1-2 Tbsp. vegetable oil
1 clove garlic, crushed
1 rotisserie chicken, pulled apart (I used Costco's)
1 packet Taco Bell Fajita seasoning
1 1/2 cans El Paso Enchilada Sauce, medium
8 oz. can tomato sauce (low sodium)
1 small can green chilies
corn tortillas
1 small can sliced black olives
1 c. shredded cheddar/jack cheese
1/2 c. shredded cheddar cheese
sour cream

In a large fry pan, saute garlic in vegetable oil until tender. Add rotisserie chicken, fajita seasoning mix, 1/3 c. water, tomato sauce, green chilies. Simmer together for about 5 minutes. Heat corn tortillas in microwave so they don't break apart when filling. In a 9x13 rectangle pan, pour about 1/4 can of the enchilada sauce into the bottom and rotate pan to coat it. Dip each tortilla into a bowl with remaining enchilada sauce. Fill with chicken mixture, and sprinkle inside with cheddar/jack cheese, roll up, tucking loose end underneath. Repeat until baking dish is full. (Makes about 14-16 enchiladas) Spoon enchilada sauce over the top of each enchilada, sprinkle with grated cheddar cheese and sliced black olives.

Bake at 375 degrees for about 20 minutes, uncovered, until cheese is melted and looks amazing. ;) If the edges are getting too crispy, use a basting brush to moisten dry spots with water. (It will steam it as it cooks) Cover with foil last few minutes, if necessary. My family actually preferred it with the crispy edges, go figure. If you want it softer, cover it with foil and cook at a lower heat.

Serve with sour cream. Yummy stuff.