Chicken & Olive Enchiladas

I wanted to try Mark Hendrick's enchilada sauce and just threw this together to go with. It is easy and delicious. You could use canned enchilada sauce, but I just have to tell you his sauce is fantastic!

• Ready In: 35 mins
• Serves: 4-5
• Yields: 10 enchiladas

Ingredients

• 2 -3  cups  chopped  cooked chicken
• 1 (10 3/4ounce) can  condensed cream of chicken soup
• 3  cups  red enchilada sauce (I used Texas Red Enchilada Sauce)
• 10 -12  fresh corn tortillas
• 1 -2  cup  vegetable oil or 1 -2  cup  lard (optional)
• 2  cups  shredded cheddar cheese or 2  cups monterey jack cheese
• 2  tablespoons  finely chopped  white onions or 2  tablespoons  sliced scallions (optional)
• 2  tablespoons  sliced black olives (optional)
• 1⁄2 cup sour cream (optional)

Directions

1. Preheat oven to 375°F.
2. In a large casserole dish or lasagna pan, evenly spread 1 cup of the enchilada sauce across the bottom.
3. Mix chopped cooked chicken with condensed chicken soup in a mixing bowl and set aside.
4. Heat oil in a skillet until hot.
5. Dip corn tortillas one at a time very briefly for about 1 second on each side, or until they soften.
6. You may also just heat the tortillas to soften them (microwaving for a few seconds is one way), without using the oil, but they do tend to split.
7. Place the softened tortilla on a plate and place several tbsp of the chicken filling across the center of the tortilla.
8. Fold sides of tortilla over to enclose the filling, and place enchilada seam side down in the casserole dish.
9. Repeat with remaining tortillas and filling.
10. Pour remaining 2 cups red enchilada sauce over the enchiladas, trying to make sure that all the corn tortilla parts get covered.
11. Sprinkle cheese evenly over the top.
12. Garnish with the chopped onion and sliced olives, if desired.
13. Bake for 20-25 minutes in the preheated oven or until heated through and cheese is melted.
14. To serve, garnish with sour cream, if desired.