meal-Olson Family Chicken Enchiladas

Olson Family Chicken Enchiladas

3 frozen chicken breasts
1 envelope taco seasoning
12 flour tortillas
1 can enchilada sauce
1 can refried beans
1/2 pound shredded cheddar cheese
4 oz tomato sauce
1 can olives, sliced

Put the frozen chicken breasts in a 9x13 baking dish. Mix the taco seasoning with 1/2 cup (or so) water and pour over the chicken. Cover with foil and bake in a 350 degree oven for 45-60 minutes.

Remove the chicken from the oven and let cool. When cool enough to handle, shred the chicken (using hands or 2 forks) into a large bowl. Add 1/2 can enchilada sauce, tomato sauce, olives, and most of cheese (reserve some to top enchiladas), and refried beans. Mix well.

Put the remaining enchilada sauce in a pie plate and dilute with a few tablespoons of water; this becomes your tortilla sauce. If necessary, add more water if sauce starts to run out.

Dip both sides of a tortilla in the tortilla sauce and spread the sauce with your hands until the tortilla is completely covered. Drain the extra sauce back into the pie place. Place the tortilla in a 9x13 pan. Place a scoop of the chicken mixture in the middle of the tortilla and roll. Repeat until all of the chicken mixture is used. Spread any extra tortilla sauce and cheese over the completed enchiladas.

Bake 350 for 30 minutes.

Note: This recipe freezes really well. Just place the pan of unbaked enchiladas in the freezer (wrapped in aluminum foil). To bake, put in 350 degree oven for 60-90 minutes.