This particular recipe is meant to feed 8-10 people (it's my family Christmas dish). None of the ingredients are from scratch, so it's pretty easy to make ... but it takes up about 3 hours of my day. Time consuming, yes - but worth every minute!!! Everyone who has ever eaten this dish LOVED it and begged me for this recipe (including my own mother). ;)
The ingredients are easily adjusted, and since it's all about personal preferences, you should decide your own amounts to use.
Also, this makes a perfect "casserole" ... just layer it into your baking dish instead of rolling individual enchiladas.
PREP & COOK THE CHICKEN: Cut off any fat/skin/bones that may be left. Cut into somewhat small pieces (2 inch cubes or so). Put chicken into very large pot with water and chili powder. Boil until cooked thoroughly, stirring occasionally (this usually takes about an hour for me, and I consider it part of "prep time.")
Drain and shred chicken. Return to pot (sans water). (Tip: I use a grinder when I "shred" cooked meats - saves me time & no sore wrists!)
Add 1 can of green chile sauce, 10 ounces of olives, taco seasoning and 2 cups of cheese. Cook over medium heat until mixture is hot and cheese is melted.
Spread thin layer of chile sauce in bottom of 2 large baking dishes. (It helps prevent sticking, and helps keep the tortillas closed while in the pan.)
With large spoon (not a serving spoon, just a big table spoon) put a spoonful of the chicken mixture into a warm tortilla and roll. Place in the pan, with the "seam" side down. Repeat until mixture is gone and pans are full.
FOR CASSEROLE: Spread thin layer of sauce in each pan. Place layer of tortillas (about 6) to "line" the bottom of each pan. Spread 1/4 of chicken mixture over tortillas. Repeat a 2nd time for each pan. Top with a layer of tortillas.
Pour 1/2 can of chile sauce over each dish. Top each with 2 cups of cheese & 3-4 ounces of olives. Pour remaining sauce over both pans.
Bake uncovered at 400 until dish is hot and cheese is gooey. (About 40 minutes for me.) Let cool for about 10 minutes. I usually serve this alone, but for Christmas I serve it with spicy refried beans, rice & guacamole or sour cream.