3 lbs chicken breast meat. 1 large can of sliced black olives.
4 oz packages of slivered almonds.
1 bunch green onions chopped-with tops (green) separated from bodies (white).
70 oz enchilada sauce. (he used Gebhardt's mild last time)
1 1/2 lbs grated mild cheddar cheese.
12 oz Sour Cream for topping as desired.
3 dozen small corn tortillas
¼ cup Vegetable oil to fry tortillas ~ 1/4 in deep in skillet.
Boil chicken breasts until done, but not overcooked ~ 20-30 min. Allow to cool, or run under cold water until cool to touch. Then debone (if necessary) & shred.Place shredded chicken in large mixing bowl & add drained olives, almonds, green onion bodies (white) & 1 can of enchilada sauce. Mix well, adding additional enchilada sauce until moist but not runny.Pour another can of enchilada sauce into pie pan or cake pan. In medium-large cast iron skillet, add ¼ in. vegetable oil. Heat to medium. *Fry tortillas very quickly on both sides. Blot off excess oil with paper towel. Dip entire tortilla in enchilada sauce (in pie or cake pan) making sure both sides are coated & place in baking dish.Add desired amount of enchilada filling from mixing bowl. Roll enchilada. Repeat until baking dish is full or ingredients are gone. Pour remaining enchilada sauce in baking dish to completely cover enchiladas. Top enchiladas & sauce with grated cheese. Cover with foil & bake at 350 degrees for 45 minutes. Serve topped with sour cream & onion tops as desired.
Servings: 8
Preparation time: 1 hour
Cooking time: 45 minutes
Ready in: 2 hours