Comfort Food Recipe #2 - Enchiladas

Enchiladas (feeds 4)

6 boneless, skinless chicken breasts
1 tbsp chili powder
1 yellow onion, chopped
1 can diced green chili
1 large can either red or green enchilada sauce
4 c shredded cheddar & jack cheese, plus more if desired
1 package flour tortillas (10-12 count)
1 small can sliced olives, drained
4 green onions, chopped
Sour cream

Boil chicken until thoroughly cooked; drain water from pot and cool chicken
With two forks, shred chicken breasts
Add chili powder, onion & chili; mix thoroughly*
Add ¾ cup enchilada sauce and mix again
Preheat oven to 350°
Lightly coat the bottom of a 9x13 dish with enchilada sauce, approximately ½ cup.
Visualizing the tortilla in thirds, spoon approximately 4 - 6 tbsp of chicken mixture horizontally along the upper portion of the bottom third of the tortilla; sprinkle with cheese as desired
Folding the bottom end over the mixture, roll the tortilla into a tube and place seam side down in the dish; continue this process until dish is full
Top enchiladas with remaining sauce, then remaining cheese; sprinkle with sliced olives and green onions. Cover with foil
Bake covered for 30 minutes; remove foil and bake for 10 minutes more
Serve immediately, topped with sour cream

*This part can be done ahead of time. I usually make a large pot of this mixture and either make an additional tray to freeze or freeze the meat mixture itself to use another day.