Who doesn't like enchiladas? Cheesy, spicy, and all-around delicious.
This is how I make enchiladas, as taught by my husband, as taught by his Mexican grandmother.
Bone-in skin-on chicken breasts
2 cloves garlic
1 can Las Palmas enchilada sauce
Shredded jack cheese
Minced black olives
Minced red onion
Chopped green onion
Gently poach the chicken with the onion and a clove of garlic until cooked through. Let cool, then shred the meat. (Save the chicken water, as it's pretty much chicken broth!)
Warm the enchilada sauce in a pot with a smashed clove of garlic and salt to taste. Add enough sauce to the shredded chicken to make it moist but not soupy.
Spread some sauce on the bottom of a baking dish.
For each enchilada, warm a tortilla in a skillet with a bit of PAM, and drag it through the enchilada sauce (again, moistened but not dripping). Fill with chicken, cheese, minced onion and minced olives, and roll up. Place in the baking dish seam-side down. Repeat with the remaining ingredients.
Drizzle sauce over the enchiladas, sprinkle with cheese, more black olives and red onion, and green onion. Bake in a 350 degree oven until the cheese is bubbly and the enchiladas are heated through.