I typically avoid making this dish because I rarely eat cheddar cheese anymore but every once in a while the occasion calls for some yummy cheesy goodness, which in this case was a new study we started on Thursday night for Jr Highers called “The Case for Faith” which deals with questions like “How could a good God exist when there is so much suffering in the world?”. Trying to think of something easy to make that would feed lots of kids and please a crowd did not result in health food necessarily but it was a step up from pizza. Here are simple step-by-step instructions for my take on this classic favorite.
{Step 1: Grate the cheese. Translation: get one of your kids to help you grate the cheese}
{Step 2: De-bone the pre-cooked roasted chicken that you picked up from the market 20 minutes prior}
{Step 3: Strain the diced chilis and black olives and set aside in a bowl}
{Step 4: Heat the Enchilada sauce until warm then dip the corn or wheat tortillas into the sauce until completely coated}
{Step 5: Assemble the Enchilada right in the 9×13 inch non stick baking pan}
{Step 6: Roll up the enchilada and repeat process until the pan is filled}
{Step 7: Evenly coat the pan of enchiladas with the sauce}
{Step 8: top with cheese and olives and bake for 10 minutes or until cheese melts}
{Serve with Mixed Greens and Chopped Avocado}