Almost good for you enchiladas

These are SO good. I gave a batch to a friend who was without power for a couple days. They requested and here it is for everyone else too. It's super easy and hard to mess up. I buy organic as often as possible, as I know it's got less garbage and preservatives in it. Sometimes that isn't always easy, so I'm sure it's still good for you without organic. (hey, at least it's not fast food, right)

What you need:
1 can of chicken (or 2 breasts cooked and shredded)
shredded cheese, 3 cups
1/2 medium onion, chopped
1 can tomatoes with green chillis, drained
whole wheat/flax tortillas (you can use flour or corn, but I chose to get some grains in our diet this way)
1 can black olives, drained
2 small cans or one large can emchilada sauce (red or green is AWESOME. green is a little spicier)
1 cake pan, or deep dish for baking


Preheat oven to 350* (that star is supposed to be the degree symbol, but I am totally unaware of how in the hell to do that, so you get a star. deal with it.)

Mix chicken, 2 cups shredded cheese (this will make them super cheese, like we like them around here), half a medium chopped onion, tomatoes, and olives. This is your filling.

Pour about half to 3/4 of a can of sauce into the bottom of your cake pan.

Roll your filling into your tortillas and place close together into your pan until all your ingredients are gone. You may have enough for an extra small pan. Save this. It makes for GREAT leftovers.

Once you have a full pan, pour sauce over it until totally covered. I mean, swimming in the sauce. They will absorb the sauce, so don't skimp here. They need that juicy goodness.

Cover with cheese. Don't skimp here either, that cheese is total goodness.

bake at 350* for about half hour, or until it's all hot, melty and smells like Mexican heaven.

You're welcome!