Ingredients:
1 whole chicken
2 (28 ounce) cans red enchilada sauce
1 (24 ounce) jars dill pickle slices
2 (6 ounce) cans medium pitted black olives
1 (36 count) packages small white corn tortillas
4 (8 ounce) packages of shredded cheddar cheese
Directions:
Preheat oven to 350 degrees.
Boil whole chicken, pick off all meat from the bones, and shred it.
Dice entire jar of dill pickles chips into small pieces.
Slice all olives in half once each.
Combine 2 packages of cheese, all olives, all diced pickles, and all of the shredded chicken in a large bowl and mix together well.
Grease two 13×9 inch baking pans.
Heat half of the tortillas for 20 seconds in microwave to warm them.
Fill each tortilla with mixture, roll, and place into greased pans touching one another.
Repeat with other half of tortillas until all mix or tortillas are gone.
Pour sauce over all enchiladas in both pans.
Sprinkle remaining cheese over top.
Place in oven approximately 30 minutes or until cheese is melted and echiladas are thoroughly heated.
Serve with rice and beans and enjoy!
Servings: 12
Time preparation: 20 min.
Time total: 50 min.