Spicy Chicken Enchiladas

Sprinkle some salt and pepper on chicken breasts. Heat 1 tablespoon of oil in a large saute pan. When heated, place chicken breasts in pan on medium heat. When chicken is cooked, put on a plate and set aside to cool to the touch. Meanwhile, chop green chile (if whole), green onions, cilantro, onion, garlic, and chipotle peppers. Grate cheese. When that is done, chicken should be cool enough. Shred the chicken breasts and place in a large bowl.

In the same saute pan chicken breasts were cooked in, add 1/2 teaspoon of oil on medium heat. Add the yellow onion, garlic green chiles, cumin, oregano paprika, chipotle peppers. Cook until onions become soft (about 5 minutes.) When done add this mixture to the chicken in the bowl. Add the cilantro and mix thoroughly. Let cool, while you cook tortillas.

In a small saute pan add the 1 1/2 cups of oil on medium-high to high heat. When hot, place a corn tortilla in pan and cook on one side about 30 seconds and turn tortillas over and cook that side for another 30 seconds. Cook all tortillas same way. Place tortillas on a plate with paper towels to soak up excess oil.Preheat oven to 325 degrees. In a large casserole dish or baking pan, pour some enchilada mix on bottom of pan, just enough to cover the bottom. Take about 2-3 tablespoons of chicken mixture, place on a corn tortilla and roll up. Place the enchilada, seam-side down onto the casserole dish/baking pan. Continue until all enchiladas are in dish/pan. Pour the remainder of the enchilada sauce on top of the enchiladas, then cheese, then olives.

Place in oven and cook for 45 minutes or until cheese is melted and sauce starts to bubble.