1 large chicken breast
Fajita or taco seasoning (husband makes ours so you can make your own, or get it at the store)
1 cup (or so) shredded Cheddar cheese
8 Flour tortillas
1 can enchilada sauce
Chopped onion (I used green onion last night, but a regular onion would work too)
Olives for garnish (optional)
Sour cream (also optional)
Disclaimer - I don't usually measure stuff and these are all estimates!
Step 1 - Season the chicken with fajita or taco seasoning. If you don't have any handy, I suggest a mixture of chili powder, cumin, cayenne pepper, salt, garlic powder, and paprika. Once the chicken is suitably sprinkled with the good stuff, pop it on the grill. I cheated and used the George Foreman seeing as it cooks anything in about 6 minutes. Of course, you're more than welcome to use a pan.
Step 2 - While the chicken is cooking, take this opportunity to prep all your other necessary bits and pieces. This means chop up the onion, shred the cheese and, if you aren't using diced olives, cut those up too. I noted that you need a cup of shredded cheese in the ingredients list - that's a total estimate. You'll need enough to sprinkle a little bit inside each enchilada as well as a nice layer on top. In our house, we're uber cheesy so probably use more than we should. Our fat intake thanks us.
Somewhere around this point I believe I preheated the oven to 375.
Step 3 - Once the chicken is cooked, you'll want to shred it. I've seen recipes before suggest you pull it apart with your hands. Now, keeping in mind the chicken just came off the grill and it's hot, I came up with my own ingenious solution to this that doesn't involve second degree burns. So, grab 2 forks and use one to anchor the chicken while you pull off bits of chicken with the other.
Step 5 - Once all the tortillas are rolled and snug in the pyrex, pour on the enchilada sauce. Make sure you get the sauce down the sides and in between the tortillas too. We usually use a half can because for some reason enchilada sauce comes in the 28oz cans and there's just far too much! If you like your food super saucy though, go for it. Once it's been sauced, sprinkle the rest of the cheese on top, then add the olives if you've elected to use them.
At this point, you just pop the dish in the oven for 15-20 minutes until the sauce is bubbling and the cheese has all melted. I took those 15 minutes to make a little rice and heat up some refried beans for side dishes. Once the enchiladas are on the plate, you can also add a dollop of sour cream (which I did right after taking this photo). The best part, this fed both of us and we had leftovers for lunch!