One of my girlfriends from college taught me to make my enchiladas flat, like a lasagna. It's a lot easier than trying to roll each one and makes serving a cinch.
Serves 6-8 hungry people
Shredded Chicken
3 cups shredded cheddar cheese
1 28 oz can enchilada sauce
1 large can sliced black olives- optional
24 corn tortillas
Spray a rectangular baking dish with cooking spray. Pour 1/2 cup of enchilada sauce on the bottom of the pan. Tilt the pan to cover the bottom. Pour some of the sauce into the bottom of a pie plate, large enough to lay a tortilla flat on the bottom. Dip tortillas 1 at a time in the enchilada sauce in pie plate. Cover both sides of the tortilla in sauce and lay on the bottom of pan, overlapping tortillas as you go. My pan usually will take 6 tortillas, 2 rows of three overlapped to make one layer. Spread about a third of your shredded chicken over the tortillas. Sprinkle a thin layer of cheese over chicken. Repeat again with the dipped tortillas, chicken and cheese until you have three layers. Top with a last layer of dipped tortillas. Top with cheese and olives. Pour any remaining enchilada sauce over all. Bake in a preheated 350 oven for 40 minutes.
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