Green Chile Enchiladas

Enchiladas have become a staple in many households.  The versatility, ease of preparation, and ability to be made-ahead has made this dish a favorite, hearty meal for any occasion.  Add your own twist on the recipe with any filling of your choice.


  •  1 doz. La Tapatia stone-ground corn tortillas
  • 10 oz. can of green enchilada sauce
  • 1½ cup chopped black olives
  • 2 cups shredded cheese of your choice
  • 4 cups of cooked, shredded chicken


  1. Preheat oven to 350°
  2. Coat casserole dish with cooking spray.
  3. Warm sauce in a saucepan until bubbly.  Turn off heat.
  4. Set up an assembly line of ingredients as follows:  tortillas, heated sauce in pan, shredded chicken, olives, and shredded cheese. 
  5. Warm one tortilla on the stove top and place in a shallow dish (a pie plate works great). 
  6. Pour about 1/3 cup of sauce onto the tortilla and spread lightly to coat evenly.
  7. Using your hand, place a small amount of chicken (about 1/3 cup) down the center of the tortilla.
  8. Sprinkle desired amount of cheese and olives over chicken.
  9. Pour 1 tablespoon of sauce over fillings.
  10. Roll tortilla jelly-roll style so that fillings are secure.
  11. Place the now-assembled enchilada into a casserole dish and continue with remaining tortillas.
  12. Once all enchiladas are in the casserole dish, pour remaining sauce over the top and sprinkle with additional cheese.
  13. Cover and bake at 350°for 35 minutes.
  14. Uncover and bake an additional 5 minutes.

Serves 12