Created by Sue Lau on March 12, 2013
Step 1: Preheat oven to 375°F.
Step 2: In a large casserole dish or lasagna pan, evenly spread 1 cup of the enchilada sauce across the bottom.
Step 3: Mix chopped cooked chicken with condensed chicken soup in a mixing bowl and set aside.
Step 4: Heat oil in a skillet until hot.
Step 5: Dip corn tortillas one at a time very briefly for about 1 second on each side, or until they soften.
Step 6: You may also just heat the tortillas to soften them (microwaving for a few seconds is one way), without using the oil, but they do tend to split.
Step 7: Place the softened tortilla on a plate and place several tbsp of the chicken filling across the center of the tortilla.
Step 8: Fold sides of tortilla over to enclose the filling, and place enchilada seam side down in the casserole dish.
Step 9: Repeat with remaining tortillas and filling.
Step 10: Pour remaining 2 cups red enchilada sauce over the enchiladas, trying to make sure that all the corn tortilla parts get covered.
Step 11: Sprinkle cheese evenly over the top.
Step 12: Garnish with the chopped onion and sliced olives, if desired.
Step 13: Bake for 20-25 minutes in the preheated oven or until heated through and cheese is melted.
Step 14: To serve, garnish with sour cream, if desired.