Ingredients : 

• 12 whole corn tortillas.
• 3 cups chicken.
• 2 cups Monterey Jack.
• 1 medium white onion.
• 1 cup queso fresco.
• ½ cup black olives.
• ¼ cup cilantro.

Equipments : 

• 1 Baking dish (13x9 inch)
• 1 Blender (High-powered)
• 1 Large skillet (For tortillas)
• 1 Sauce pot (Heavy-Bottom)
• 1 Strainer (Fine mesh1)
• 1 Tongs (For dipping)
• 1 Measuring set (Cups and spoons)

Instructions : 

Preparing the Boulders Enchilada sauce : 

1. Toast the Dried Chilies

• Heat a skillet over medium-high heat until hot.
• Toast the dried chilies for about 30 seconds on each side until aromatic (be careful not to burn).
• Transfer the chilies to a bowl and soak in hot water for 30 minutes. Reserve the soaking liquid.

2. Blend the Sauce Ingredients

• Drain the soaked chilies, reserving the soaking liquid.
• In a blender, combine the chilies, canned tomatoes, garlic, and onion.
• Gradually add chicken or vegetable broth until the mixture is smooth.
• Strain the blended mixture to remove any solids.

3. Cook the Sauce

• Heat a large pot over medium heat then add a drizzle of oil.
• Add the strained sauce to the pot and let it simmer gently.
• Cook for about 30 minutes, stirring occasionally, and season with salt and spices to taste.

Authentic Boulders Enchilada Assembly : 

1. Prepare the Tortillas

• Heat a small amount of oil in a skillet and lightly fry each tortilla for a few seconds on both sides.
• Dip the fried tortillas quickly in the warm enchilada sauce to coat them (don’t let them soak).
• Place each sauced tortilla on a clean work surface.

2. Create the Filling

• In a bowl, mix shredded chicken with a portion of shredded cheese.
• Season the filling mixture with salt, pepper, and optional spices like cumin or chili powder for extra flavor.

3. Roll the Enchiladas

• Place a scoop of the filling onto the center of each tortilla.
• Roll the tortillas snugly and arrange them seam-side down in a baking dish.
• Use the remaining enchilada sauce to top the rolled enchiladas.

Baking Boulders Enchiladas : 

1. Preheat and Bake

• Preheat your oven to 375°F (190°C).
• Cover the baking dish tightly with foil and bake for 25 minutes.

2. Add the Cheese

• Remove the foil and sprinkle the top with a generous layer of cheese.
• Place the dish back in the oven and bake uncovered for another 10 minutes, or until the cheese is melted and bubbly.
• Hint :  To keep your enchiladas perfectly sauced without falling apart, ensure the tortillas are only dipped quickly in the sauce. Over-soaking will make them too fragile to roll!