Debbie's Enchiladas!

And now for my mom's enchilada recipe!  Hope she doesn't mind me sharing it.  But I have to.  It's just that good.  She made this recipe up, so I'm not sure how authentic it is for all my lovely Mexican readers out there.  But it's still really good!  This recipe will make 24 enchiladas, or two batches.  So pull out two casserole dishes "y ponganse a trabajar"!!  That means get to work, damas y caballeros!

Ingredients:

1 pound of chicken breasts, sliced into thin fillets
1/2 cup of Italian salad dressing as a marinade to the chicken (I know.  Sounds weird, but it's tasty!)
24 corn tortillas
4 chopped tomatoes
1 avocado, chopped
1 12-ounce can of sliced black olives
1 32-ounce can of Enchilada sauce (comes in green or red, spicy or mild, so take your pick.  I like mild red)
3 cups of shredded Mexican-style cheese (could be Mexican blend or Oaxaca, etc.  Whatever you like!)

Directions:

Marinate chicken fillets in a glass dish with dressing for a half-hour.  Cook in oven at 375 for about 20 minutes.  Remove from oven and let cool.  Then shred the chicken into bits.  Place in a mixing bowl.  Add the chopped tomatoes, the avocados, half of the can of black olives, and 1 cup of shredded cheese.  Add salt and pepper to taste.  Get your two casserole dishes ready by coating the bottoms with a quarter cup of the enchilada sauce.  Now for the assembly.  Pour the enchilada sauce into a separate bowl.  Take a tortilla and dip in the sauce, and then fill with a couple spoonfuls of the chicken mixture.  Roll up and place in casserole dish.  Keep going until all your mix is gone.  It usually makes about 24 for me, but it depends on the size of tortilla you buy.  Now pour the remainder of enchilada sauce on top of the two caserole dishes full of rolled enchiladas.  Last, coat enchiladas with the 2 cups of cheese you have left.  Take the 1/2 cup of olives and sprinkle over the cheese.  Cook in oven for about 35 minutes at 375.  You can freeze one batch and cook it another night!  Enjoy!!