Circle B Kitchen
1 lb cooked, shredded chicken thighs
3 cups of enchilada sauce (store-bought or homemade)
6 cups of grated jack and cheddar cheese (3 cups each)
1 cup sliced black olives
12 corn tortillas (my recipe for homemade)
sour cream for serving
2 avocados, sliced, for serving
chopped fresh chives or green onions (optional)
Preheat the oven to 375 degrees.
Spray a sheet pan with cooking spray, then place the tortillas on the sheet pan. Spray with more of the cooking spray and place the sheet pan in the oven for about 3-4 minutes. The tortillas should be soft and warm.
Reduce the oven temperature to 350 degrees.
Mix your shredded chicken with about 1/3 of a cup of the enchilada sauce.
Pour just enough enchilada sauce in your baking dish to barely cover the bottom.
Place a tablespoon or two of chicken in a tortilla, top with a small handful of grated cheese and roll up to enclose. Place this in your baking dish and continue with the rest of your tortillas until they are all filled.
Drizzle your enchiladas with some of the enchilada sauce and top with the remaining grated cheese and the sliced olives.
Bake your enchiladas for 20 to 30 minutes or until they warm through and bubbly. Let sit a few minutes before serving.
To serve, top each enchilada with a dollop of sour cream and a slice of avocado. Sprinkle with the chives or green onion, if using.