enchilada receipe

by request, my chicken enchilada receipe. i usually do not measure so bare with me

i used:
2 8oz bricks of cojack cheese-grated
2 bunches of green onions-entire onion, thinly sliced
1 4.25 oz chopped olives-drained well
chicken...i used 2 thighs, 2 legs and about half a breast...small cubes
1 19 oz can of old el paso enchilada sauce
1 10 oz can of the above
1 dozen corn tortillas...fresh is best, refrigerated, i never use frozen ones
peanut oil

-combine first four ingredients in large bowl and mix well, set aside

-in small frying pan pour some peanut oil, heat till hot
with tongs, dip tortilla in hot oil, turning over...remove immediately and place on paper towels
*the idea here is to make tortilla pliable for when you roll it later, do not fry!!!!!
-from right to left arrange as follows:
cookie sheet of drained(ing) tortillas
shallow bowl with some enchilada sauce (use 10 oz can for this)
plate (bowl of sauce behind plate if possible)
bowl of enchilada filling
greased or buttered baking dish...i use glass
now the fun begins
*dip tortilla in sauce, lightly coating both sides, place on plate
*grab handful of filling, place on tortilla and roll...now you will learn how much you can put on tortilla and roll without it all falling out, takes a little practice
*placed filled, rolled tortilla seam side down in baking dish
*repeat until all tortillas are filled or pan is full
*i poke fingers "gently" between each enchilada before i poor 19 oz can of sauce onto enchiladas
-if you have any filling left over you can put on top...i pour sauce on enchiladas, poke with fingers between each one so sauce gets between each one. then i sprinkle remaining filling on top, drizzle a little sauce on top, cover with tin foil and place in 350 degree preheated oven and bake for about an hour...uncover for about 20 minutes...remove from oven and let rest for about 30-45 minutes to firm up...they will be way to hot to eat right out of the oven. enjoy!!!

i hope this works for you. it is very tasty and once you have made them a time or two you will adjust receipe as needed. sometimes i make 3 or 4 dozen so i just up the ingredients. usually i just make a big bowl of filling and just make as many as it makes. i have to go back and heat tortillas in oil as i run out of them, no big deal. \

if anyone tries this, let me know how it went.