Chicken Enchiladas

• 18 corn tortillas
• 3 cups of Shredded Sharp Cheddar Cheese
• 3 cups of Shredded Monterey Jack Cheese
• 2 cups of minced Green Onions (scallions)
• 2 cups of chopped black Olives
• 3 10 ounce cans of Red Enchilada Sauce
• 1 14 ounce can of Garlic flavored Chicken Broth
• 1 Whole Roasted Rosemary Garlic Chicken - you will need to shred the meat from the bone should yield about 4 cups of shredded Chicken meat.
• Set aside seasoned Chicken skin
• 1 cup of Canola Oil

1. Preheat oven to 350 F.
2. In a large heavy pot combine Enchilada Sauce, Broth and just a few "seasoned" pieces of roasted chicken skin. Bring to a simmer. Pour about a cup of Enchilada sauce into the bottom of a 9 x 12 glass dish. Let sauce continue to heat use small saute pan for frying tortillas (you will be doing this one tortilla at a time) use small amount of oil in pan and fry tortilla for no more than 2 minutes each side over medium heat, using tongs remove tortilla from pan and dip into Enchilada Sauce. After tortilla has been soaked place flat in glass dish, fill with shredded chicken, both cheeses, green onions and olives. Roll tortilla tight and start rows inside of dish. Repeat these until all tortilla shells are done. Then remove sauce from heat. Sprinkle remaining cheeses, olives and green onions over the enchiladas saturate them with the sauce (you do not want them to dry in the oven)
3. Place dish in oven and let them bake for about 15 minutes long enough for cheese to melt. Remove from oven let cool for 5 minutes before serving.

corn tortillas, cheddar cheese, cheese, green onions, black olives, enchilada sauce, garlic, rosemary garlic, chicken skin, canola oil

Taken from www.epicurious.com/recipes/member/views/chicken-enchiladas-50071671 (may not work)