ONE ROTISSERIE CHICKEN, SHREDDEDEIGHT FLOUR TORTILLAS- medium size
ONE CAN OF BLACK OLIVES, CHOPPED
ONE CLOVE GARLIC
ONE STALK OF GREEN ONIONS, CHOPPED
ONE POUND OF CHEDDAR CHEESE, SHREDDED
ONE POUND OF JACK CHEESE, SHREDDED
1-1½ CANS CHICKEN STOCK REGULAR SIZE
1 REGULAR CAN
CHOPPED SAUTEED MUSHROOMS (OPTIONAL)
CHOPPED ROASTED RED PEPPERS, ROASTED CHILIS OR FRESH JALAPENO PEPPERS (WHICHEVER YOU PREFER AND HOW MUCH YOU LIKE)
Place chicken stock, condensed soup and garlic in blender and process.
Put a little olive oil in an oblong baking dish.
Brush a tortilla with olive oil on both sides, then put some chicken, each cheese, olives, green onions, mushrooms, peppers/chilis on it. Pour some of the liquid in each enchalada.
Roll the tortilla up then slide to end. Repeat with the rest of the tortillas. Remember there are only about eight, so be generous with filling. Save some cheese and some sauce to pour over top of cassarole dish.
Lay some aluminum foil over the dish without sealing so the top doesn't brown too fast.
Bake at 45-55 minutes at 350 degrees. Remove aluminum foil about twenty minutes early so the top can bubble.
This is a hard recipe to ruin. You can add or delete any of the above, use a large dish, use more tortillas, etc., and they'll still come out fine if there is enough liquid so they don't dry out.