Easy Enchiladas

Yeah I know, enchiladas are never the simplest meal to make, but these are much easier than these that I made before! Plus, if you are home alone and invite a friend over for dinner, it makes for quite a lovely evening filled with enchilada sauce and cooking oil...but hey, at least you're not alone! Just make sure you have a couple aprons on hand.

This recipe came from my big sis, Dana. I'm not sure where it originated from but it sure is tasty. Kaylee, thanks for coming to hang out with me and Keystone!

Ingredients
1 whole rotisserie chicken, deboned
1 large can of enchilada sauce
1 small onion, minced
1 can sliced black olives
2 cups shredded Mexican-blend cheese
Uncooked corn tortillas (about 18)
¾ cup corn oil 
Salt

Other things you might need:
Apron, tongs, 9x13 dish, paper towels, a helper.

Directions
1. Preheat oven to 350°

2. Pour oil in a small frying pan over medium heat.

3. While the oil is heating, set out the chicken, cheese, onions and olives so you'll be ready to fill (insert kind friend helping you cook).

4. Pour the enchilada sauce in a small dish that you will dip the tortillas in before filling them. Also, put a paper towel or two on plate nearby.

5. Once the oil is heated (not a great idea to heat it on high...), place one tortilla in the pan. Let it fry for about 20 seconds, until it starts form big air bubbles, then flip it over for the same amount of time. Sprinkle some salt on top.

6. Carefully remove the tortilla and place it on the paper towel to absorb some of the excess oil. Then dip it in the enchilada sauce to lightly coat each side.

7. Place the tortilla in a 9x13 dish. Fill with chicken, a few olives, a few onions, and cheese. Roll enchilada style.

8. Repeat steps 5-7 until dish is full. (Remember, it's easier using team work! One person fries and dips, one person fills and rolls).

9. Pour remaining enchilada sauce over finished enchiladas. Top with cheese and olives (onions optional, but not at my house).

10. Cover with aluminum foil and bake until cheese is melted, about 15-20 minutes.

Top enchiladas with sour cream, guacamole, lettuce, or anything else you like.

Notice that we made one large dish with red enchilada sauce and a smaller one with green chili sauce just to try it out. They were both great! I think I'll make more of the green chili ones next time.

If you have any unused tortillas leftover, cut them into pizza slices and throw them back in the oil until crispy. Enjoy some home made tortilla chips!

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