I am not a fan of leftovers but I am a fan of reinventing. So when I have leftover chicken I like to use it and make a whole new dish. Enchiladas are one of my favorite foods to order but they are super simple to make at home. You don’t even need bottled sauce, you can make your own! Go one, you can do it. Cheesy deliciousness awaits!

2 Tablespoons vegetable oil
1 Tablespoon all-purpose flour
2 Tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
pinch of salt
1 cup water
8 ounces tomato sauce

8-10 corn tortillas
2 cups cooked chicken
1 cup shredded cheddar cheese
4 ounces sliced olives

Preheat the oven to 350 degrees

In a pan over medium high heat stir the vegetable oil, flour, chili powder, cumin, garlic powder and salt until cooked through.

Add the water and the tomato sauce and bring to a boil then simmer for 10-15 minutes until thickened.

Take the tortillas and dip them into the sauce. Place them down and add a spoonful of chicken along the diameter of the tortilla. Roll up and place seam side down in a baking pan.

Continue with the rest of the tortillas. Pour the remaining sauce over the rolled filled tortillas.

Cover with cheese and the sliced olives. Bake for 10-15 minutes until the cheese melts. Serve immediately.