Hosting a crowd? Serve two big pans of homemade chicken enchiladas with freshly roasted chiles. No crowd? No problem. Stash one pan in the freezer for another time.
Grease two 9×13-inch pans. Preheat the oven to 350°.
In a medium mixing bowl, combine the chicken, chiles, and 1 ½ cups cheese. Set aside.
Heat the oil in a small frying pan. Soften the tortillas in the hot oil, about ten seconds per side, until slightly leathery. Drain on paper toweling.
Spread a thin layer of sauce across the bottom of the prepared pans.
Roll the enchiladas with about ¼ cup filling in each one. Roll and place seam-side down in the pan. Continue until all are rolled and pans are filled.*
Drizzle sauce over the tops and sides of the enchiladas. Sprinkle the enchiladas with the cheese, olives, and scallions.
Bake for 15 to 20 minutes or until the cheese melts and the sauce bubbles.
Notes
If you would like to freeze one pan, wrap, label and freeze once the enchiladas are filled and rolled. Later, when ready to serve, bake as directed, adding additional cooking time if baking from frozen.