Ruth's Chicken Enchiladas (modified)

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 (2 1/2 lb) rotisserie-cooked chicken
• 2 tablespoons canola oil or 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 (6 ounce) can olives, sliced and divided
• 1 (4 ounce) can chilies, diced
• 8 ounces mexican cheese, shredded and divided
• 12 corn tortillas
• 1 (14 ounce) can enchilada sauce
• 1 (14 ounce) can tomato sauce
• 1 tomato, diced
• sour cream

Recipe

• 1 chicken preparation: separate chicken meat from bones and skin. place in a large bowl.
• 2 filling: heat oil in skillet on medium. sauté onion and garlic until caramelized. add to chicken. add half of the olives, chilies, and half the cheese. mix well.
• 3 sauce: mix enchilada sauce, tomato sauce, and tomato in a small bowl. spread 1/2 cup of sauce evenly on the bottom of a rectangular baking dish.
• 4 tortilla preparation: spray small skillet with non-stick spray. heat on medium-high stove top. when hot, place tortilla on top. after tortilla starts to expand, turn over. remove promptly when starts to expand again. respray skillet occasionally. stack warm tortillas on a plate and keep covered with aluminum foil.
• 5 take one tortilla. place a proportional amount of filling in middle of tortilla (from one end to the other). fold tortilla ends over filling and place folded-side down in prepared dish. repeat, laying enchiladas side-by-side until dish is full.
• 6 cover enchiladas with remaining sauce. top with remaining cheese and olives. bake in 350°f oven for 30 minutes. remove from oven and let set for 5 minutes. serve with sour cream.