Chicken Enchilada Casserole - cooking recipe

Ingredients

1 doz. corn tortillas
1 can enchilada sauce
1 whole white onion, diced
1 lb. Cheddar cheese, grated
1 large can pitted black olives, drained and cut into thirds
1 (2 to 3 lb.) whole chicken

Preparation

Use a whole young chicken.
Boil until tender.
Peel from bone and dice meat, not skin.
Use only enough oil to fry corn tortilla on both sides (about 15 seconds).
In each tortilla, put chicken, onion and cilantro (optional) and then roll.
After all tortillas have been placed in a baking pan, pour enchilada sauce on top. Sprinkle cheese and olives evenly on top.
Cover loosely with foil.
Bake at 350\u00b0 for 20 to 25 minutes.