Pre-heat oven to 350 degrees F. Mix chicken breast with olives, ¼ cup cheese and enchilada sauce until wet (about ¾ cup of sauce). I had some shredded Costco rotisserie chicken in the freezer which I defrosted and used for this dish. Using pre-made rotisserie chicken is a huge short-cut to making enchiladas. If you don't have rotisserie chicken, just boil the chicken on low heat for about 15-20 minutes.
Pour enchilada sauce into the bottom of the baking dish until covered. I use La Victoria mild green enchilada sauce. It's not spicy and perfect for my sensitive tummy. My friend, M, prefers La Palma sauce. I've tried La Palma and it's pretty good but even mild is too spicy for me.
) Pour some enchilada sauce into a shallow dish or bowl and place one steamed tortilla at a time into the sauce, cover thoroughly. Move the tortilla to the baking dish. Tip: I steam the tortillas in the microwave by covering a couple of them with a damp paper towel and cook for 30 seconds to 1 minute.
Place enchilada filling and extra cheese in the center of the tortilla.
Roll the tortilla away from you with the open ends tucked under the enchilada. Repeat and continue until all the enchilada filling is gone.
Pour remaining sauce over enchiladas, add remaining olives on top for garnish, tightly wrap the baking dish with foil, and bake for 30 minutes. Let stand covered for 10-15 minutes. Sprinkle extra cheese on top of enchilada before serving. Garnish with sliced avocado.
If you like extra sauce on your enchiladas, I recommend buying two cans of enchilada sauce. One can barely covers 12 enchiladas, and the second can may be warmed up and used to pour over the enchiladas just before they're served.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/05/19/chicken-enchiladas-green-sauce/