These enchiladas were by far an easy meal for a hot summer day with very little heat required. My sister came over for a summer swim in our pool, coffee talk, and mani/pedi time. We had a great day with wonderful laughs and good conversation. The kids played well together, and as always wear one another out.
Every time I cook with my sister around, a funny conversation takes place. She hates to cook. Seriously hates to cook. Her idea of a meal, is to have a smoothie, cereal, salad, or already prepared meal that someone else cooked. She loves to come over and enjoy the good stuff because she isn’t the one who made it. She loves my homemade goodies and meals as she knows I make most things from scratch.
I even sent her home with my cake pops last time she was here as I knew she would love them, but would never make them herself. I get the funniest messages from her while she is eating them in the confines of her own home. Oh how I love my sister, she’s funny in every way.
Today while she was here, I wanted to prep our dinner. In doing so this allows more time with my son and niece to prep while they are napping.
- 3 cups chicken, rotisserie works best on a hot day
- 1 onion, diced
- 1 cup mushrooms, chopped
- 1 can olives, sliced
- 1 tbsp sugar
- 3 cups mozzarella cheese
- 1 jar enchilada sauce (I used Trader Joe’s brand, I love the flavor)
- 6-8 tortillas
Cook chicken and set aside. Begin to saute the onions in a skillet over medium heat. Once they start to become a little tender, add in the sugar to caramelize the onions.
Stir in mushrooms and cook slightly, just until tender. Add in chopped olives and cooked chicken.
Add in 1 cup cheese and half the jar of enchilada sauce. Split mixture up between 6-8 tortillas. Roll up and place in a greased 8×8 baking dish. Spread remainder of the enchilada sauce on top and sprinkle with remainder cheese.
Refrigerate until needed or freeze. If freezing, cook directly from freezer adding a few additional minutes, 10-15 depending on oven. Do not let thaw before cooking.
Preheat oven to 375 degrees and cook for 20-25 minutes (not frozen). Serve with homemade chips or fresh garden salad.
I believe caramelizing the onions and slightly tenderizing the mushrooms makes this meal very unique and full of flavor.