Helen's Fabulous Enchiladas

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 30 corn tortillas
• 16 ounces enchilada sauce (use 2 cans, i use el paso red sauce and it's great!)
• 2 bunches green onions (scallions)
• 2 (3 7/8 ounce) cans of sliced black olives
• 24 ounces mexican blend cheese, i buy mine at costco (shredded)
• 3 cups shredded chicken, i use meat, this is option if you want to make just cheese enchiladas

Recipe

• 1 this is a simple, layered recipe:.
• 2 add enough enchilada sauce to coat the bottom of cooking container with enchilada sauce. (you can make this using small pie tins, casserole dishes, or any other similar bakeware.).
• 3 place tortillas on top of sauce - one layer, and you can split them up to make sure you have a full layer.
• 4 sprinkle on a scattering of the scallions.
• 5 sprinkle on a scattering of black olives.
• 6 scatter chicken around layer - amount to your taste.
• 7 sprinkle on a healthy layer of cheese.
• 8 scoop enchilada sauce onto layer, enough to thoroughly coat the layer.
• 9 continue in this fashion until you reach the top layer. on the very top layer, i only use the sauce and cheese, and top with a line of scallions and black olives in a line down the center for color.
• 10 preheat oven to 350 degrees, and cook for 30 minutes, or until cheese is fully melted.
• 11 you can also prepare this in a crock pot. i did this for the first time this week and cooked on high for 2 hours - it came out great! these are not traditional rolled enchiladas - the layering is identical to lasagna, but the flavor is great.