Quick Chicken Enchiladas

I came up with this recipe on a busy day when I wanted a new Mexican dish.  It takes about 15 minutes to assemble and 30 minutes in the oven.  This recipe uses half of the chicken.  You can double the recipe or save the chicken for another casserole, soup or sandwiches.

One "traditional" roasted whole chicken from the grocery store, usually at the deli section.
3 cups grated mild Cheddar cheese (divided-  2 cups for inside the tortillas and 1 for topping)
12 corn tortillas
1 can (28 oz) of Las Palmas Green Chile Enchilada Sauce, Medium
1/2 a small can of chopped black olives ( you can freeze the rest in a baggie)

Remove half the chicken from the carcass and shred.  Heat the sauce in a frying pan.  Dip tortillas into the sauce until flexible.  Place in a 9x11 pan.  Add chicken, top with cheese and roll tightly.  Repeat until all chicken is used.  Pour remaining sauce over the tortillas.  Top with remaining cheese and chopped black olives.  Bake at 325 for 25-30 minutes.  Serves 3-4 generously.

Serve with refried  beans, salsa, sour cream, guacamole and tortilla chips.

Note:  I like to make barbecue chicken sandwiches from the remaining chicken.  Shred it, heat it with your favorite barbecue sauce in a pan.  Serve on a hamburger bun or hoagie roll. 

When I mention brands, it is because we like the results.  You can use another brand if you can't find those I mention.  If  you have time you can roast your own chicken, but the pre-cooked are inexpensive, save time and the seasoning on the traditional chicken is perfect for this recipe.