But I just remembered that maybe a month or so ago, I did take the time to photograph the steps in making these yummy enchiladas, so now I'm going to backtrack and write up a recipe that is also loosely based on a recipe of my mom's. So I'll do a little updating here, and at least you can also backtrack and go try some of my old recipes if this one doesn't interest you.
I'll make no claims to this being some authentic Mexican masterpiece. But it sure is good comfort food! Mmmmmmmmmmmm.
8-10 White or Whole Grain flour tortillas (I usually get the 10-12" wide ones.)
1 lb boneless, skinless chicken (thighs, breasts, or whatever you like)
1 package cream cheese
1 small can (I think it's a 4 oz can?) sliced black olives
4 stalks of green onions
1 red, yellow or green bell pepper (diced)
1 package or 1-2 tbsp taco seasonings-- (in a pinch, you can just use 1 tsp cumin, 1 tsp paprika, 1 tbsp oregano, 1/2 tsp of salt, and 1/4 tsp cayenne)
1 small can of green enchilada sauce
1 cup grated Monterey Jack cheese
Dice, slice and chop the green onions and bell pepper into equal sized pieces, and set them aside for now.
Using my first described method also allows me to just add in the bell peppers, for a quick sautee. I like them a little crunchy still, before the enchiladas go in the oven, so they're not so limp.
Spoon about 1/4- 1/3 cup filling per tortilla; fold in the ends of the tortilla, and then roll it up. Place them in a row in a large lasagna-type pan.
Pour over enchilada sauce, sprinkle grated cheese on top, and then bake it all in the oven at about 375 for 20-30 minutes or until cheese is bubbly and browning a bit, and the sauce is simmering.