Grandma Kay's Chicken Enchiladas

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (14.5 ounce) can diced tomatoes
• 1 (4 ounce) can diced green chiles
• 1 (10 ounce) can enchilada sauce
• 2 cups cooked, shredded chicken
• 1 (4 ounce) can sliced black olives
• 1/2 cup sour cream
• 12 (6 inch) corn tortillas
• 2 cups shredded Cheddar-Monterey Jack cheese blend

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add onion, garlic, cumin, chili powder, oregano, salt, and pepper; cook, stirring often, until onion is tender, about 5 minutes.
3. Stir in tomatoes, green chiles, and enchilada sauce; simmer 5 minutes.
4. Stir in chicken, olives, and sour cream; cook, stirring, until heated through, about 5 minutes.
5. Wrap tortillas in a damp paper towel and microwave for 1 minute. Fill each tortilla with chicken mixture, roll up, and place seam-side-down in the prepared baking dish. Pour remaining sauce over the top.
6. Sprinkle cheese over the top. Bake in preheated oven until cheese is melted and bubbly, about 20 minutes.

Interesting Facts

• The first enchiladas were believed to have been created in Mexico during the 19th century.
• Enchiladas are usually made with corn tortillas, but they can also be made with wheat or flour tortillas.
• The name “enchilada” comes from the Spanish verb “enchilar”, which means “to add chili pepper to”.