Here is another easy dinner that is really a recipe-less meal. Once you know about how much you need you can throw this together without following this “recipe”.
1 pound Chicken (I use 2 thighs and 2 breasts)
2-3 cups shredded cheese – chedder, colby jack, monterery jack or mozzerella
1 cup chopped cilantro
1 small can olives
12 small flour tortillas
1 can enchilada sauce (sub tomato sauce/taco seasoning)
2 cloves garlic
To make filling: Crush garlic into large frying pan, add enchilada sauce. Once its warm, add the chicken (do not cut) and cook on medium approx 20 minutes, until 165 degrees. Remove chicken and cool on cutting board a few minutes. Once cool enough to handle, shred with two forks. Add chicken to large bowl, then add about half the enchilada sauce left in the pan. Add the chopped cilantro, olives, and about 2 cups of shredded cheese and stir.
Fill each tortilla with the filling and roll. Place into 9 x 13 baking pan (drizzle enough enchilada sauce from the pan to cover the bottom of the pan so enchiladas don’t stick). This should be enough for 12 enchiladas and should fit into the pan without leaving empty space. Cover with remaining enchilada sauce and about 1 cup of cheese. Bake about 20 minutes on 350 or until cheese melted. Serve with favorite toppings: sour cream, salsa, cilantro, avocado, tomatoes.