Growing up in Los Angeles means you most certainly grew up on delicious Mexican food. My mom passed this recipe down to me for such easy and delicious Enchiladas and this one one of those dishes that you can make an extra tray ahead of time and freeze the second tray for a busy or lazy day. 

Enchilada Sauce 



Chicken Enchiladas 

1 cube margarine

1/2 c flour

small can tomato sauce 

1/4 tsp cumin 

1 tsp garlic salt

1/4 c chili powder

dash of salt 

4 c water 

Simmer 30 minutes until thick!  

Enchilada Filling

3lbs  boneless skinless chicken breast (or a whole chicken)  

2 cans mild green Chiles 

1 can sliced black olives 

4 cups Shredded Mexican Cheese 

Tortillas (Flour) 

1 large yellow onion

Salt and Pepper


Poach chicken and peeled, quartered onion in water with salt and pepper in a large pot until cooked throughout. Remove from Pot and discard onion and water and let cool. When cool shred with two forks and place in a large bowl. Add cheese (about 2 cups) enough to hold it together, chiles, drained olives and a little bit of the enchilada sauce. 

In a 9x13 baking dish cover the bottom with enchilada sauce. Fill a dinner plate with sauce, coat tortilla on both sides, scoop a bit of your chicken mixture and roll the enchilada. Continue until you are out of chicken mixture.  Neatly and closely, line up your rolled enchiladas as you put them together. Cover top with cheese generously and bake in a 350 degree oven until the cheese on top is bubbly and the inside of the enchilada are hot. You may need to use 2 pans, depending on how large you make your enchiladas. 

I serve with a dollop of sour cream on the side and Mexican rice and black beans.