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The enchilada is one such dish that continues to evolve based on the influences of time, culture and personal taste. Enchiladas can be as simple as corn tortillas with some tomato and onion rolled in them. They can also include such ingredients as fish, meat, poultry, other vegetables and seasonings. Some are served dry. Some are served with cheese or sauce on top to flavor. With so many ways to make an enchilada, you are bound to find one method mouth-wateringly delicious! Here’s one to get you started…

Ingredients:
6 cups cooked chicken, shredded
12 corn tortillas
2 tablespoons vegetable oil
6 oz. chopped green chili
1/2 cup chopped onion
4 oz. cream cheese
1/4 cup black olives
8 oz. cheddar (longhorn) cheese, shredded
2 tablespoons vegetable oil
1 tsp. chili powder
1 tsp garlic powder
2 cans enchilada sauce
1 tsp. cumin
1/2 cup bottled salsa

To cook chicken enchiladas, heat oven to 350 degrees. Wrap tortillas in foil and heat in oven until warm and soft. Meanwhile, saute onions in oil for 3 to 4 minutes using a large saucepan. Add spices, green chili and cream cheese. Cook over low heat to melt cheese. Add Mexican salsa, olives and chicken, increase heat to medium and stir until hot. Remove from heat.

Using one large or 2 smaller baking dishes, spread about 1/4 cup of enchilada sauce on bottom of dish. Place even amounts of chicken mixture in each tortilla, roll up and place in baking dish seam-side down. Pour remaining sauce over top and sprinkle with cheese. Bake enchiladas at 350 degrees 15 to 20 minutes or until hot and cheese is bubbly.

To serve, gently transfer the enchiladas with a spatula to heated individual plates and spoon some of the sauce over them. Top with sour cream and shredded lettuce.