10LgTortillas (or 20 standard)Flour, whole wheat, or corn
4cupsShredded Cheese Cheddar and Monterey Jack
Instructions
Chicken Mixture
Place chicken in large pot and cover with water by about an inch
Add 1 bay leaf and salt (especially if you're using farm raised chicken)
Bring to a boil and let cook for 15 minutes of until chicken is cooked through
Drain chicken and shred unto small pieces
Chop onions and garlic in small pieces
Heat the 1 tbsp of olive oil in a pan and sauté onions and garlic until onions are translucent
Add in shredded chicken, taco seasoning and olives and mix well
Sauce
Start the sauce while the chicken is boiling
In a deep saucepan, heat oil and whisk in flour until a roux is formed.
Now add in the chili powder and other seasonings and whisk so that is looks like wet, red sand.
Slowly whisk in the chicken broth, but not too quickly or you'll have thin sauce
Once all the broth is mixed in let cook for about 10 minutes until desired thickness.
Building The Enchiladas
Smear ¼ cup of the sauce in the bottom of each casserole dish
In a tortilla, scoop 1 or 2 spoonful's of the chicken mixture, drizzle enchilada sauce and cheese. Then roll up tortilla and place in the casserole dish.
Repeat building process until both casserole dishes are packed full then cover with remaining enchilada sauce and cheese.