Recipe Station

As with any recipe, we always have to start with the ingredients, chances are, you might have most of what you need already in your fridge. (Keep in mind, depending on the amount of servings you plan on needing, you can always tweak your ingredient list to serve more or less).

• 20 Pack of either white or corn tortillas.
• 1 Large pack of Shredded Cheese of your choice.
• 1 Large can of Red Enchilada Sauce. (I prefer El Pato Mild).
• 1 Can of Cream of Chicken Soup.
• 4 Chicken Breasts.
• Cooking Oil.
• 1 Small can of Sliced Black Olives.

Now that we have all the items we need, it's time to get started cooking!

Follow These Simple Rules 

Step 1. Boil chicken breasts in large pot until chicken can be easily shredded with a fork. Proceed to shred chicken and set aside.

Step 2. Combine red enchilada sauce and cream of chicken soup in medium to large sauce pan. Bring to boil, stirring occasionally until you have a consistent mixture. While doing this, add cooking oil to a large pan and gently fry your corn tortillas and set aside.

Step 3. Preheat oven to 325 Degrees. Now we can start stuffing our enchiladas. One by one, using tongs, dip tortillas into your enchilada sauce mixture and place flat in a large baking dish. Place desired amount of chicken and cheese onto tortilla and roll in enchilada. Repeat until you have rolled and stuffed all of your tortillas. Remember to save some cheese and red sauce for the finishing touch.

Step 4. Generously cover the tops of your enchiladas with cheese and the remaining red sauce mixture. If desired add sliced black olives on the tops of your rolled enchiladas as well.

Step 5. Bake enchiladas in oven at 325 degrees for 20 minutes, or until cheese is melted throughout. Remove from oven and let cool for 5 minutes.

Step 6. Garnish and serve!

Side Note

One of the best things about this easy recipe is how simple it is to modify. I'm sure some of you have kids like mine who can tend to be a little picky. Some days they love chicken, and other days they hate it. Not to fear, this recipe let's you change things around to satisfy the pickiest of eaters. Substitute pork for chicken, or perhaps you just opt to go with the traditional cheese enchilada, the choice is yours.

So there you have it, the “whole enchilada”. Well, almost the whole enchilada. You can't forget the staple sides, you know, rice and beans and maybe an appetizer of some warm tortilla chips, paired with some salsa and or guacamole. The choice is yours when it comes to this age old standard of Mexican cuisine. Don't forget those garnishes if you really want to add an extra touch of fancy to tonight's dinner. I prefer to add a touch of sour cream and some sliced avocado to the top when I prepare this recipe.

Whatever the case, make this recipe your own and you'll be full and smiling in time at all! Be sure to share your yummy enchiladas here with us! Let the Enchilada fiesta begin!