this is a modified version of a bon appetit recipe from august 2007.
wrap 4 boneless chicken breasts in foil (no seasoning) and bake at 400 degrees for 40 or so minutes. leave in the foil until needed.
heat oil in a skillet over medium high heat. add a large chopped onion and a head of chopped garlic. saute about 4 minutes, until the onion is tender. stir in a tablespoon of chili powder. add a big can crushed tomatoes, a tin of chipotles in adobo sauce, and 1/4 cup olive juice (yes, the brine from the jarred olives). simmer for ten minutes or so. season with pepper.
dice the chicken. mix with 1/2 cup raisins (yes, raisins, stop complaining and just trust me), and 1/2 cup sliced kalamata olives. mix in 3 cups sauce.
spread a veil of sauce over the bottom of a shallow casserole. heat 6"corn tortillas and prepare by smearing each tortilla with a tablespoon of fat free sour cream and loading with 1/3 cup filling, then rolling and placing seam side down in the casserole. repeat until you've used all the filling (about 10-15 enchiladas).
pour remaining sauce over. my sons like to sprinkle a generous handful of jack cheese over the sauce.
bake for 20-25 minutes.
top with sour cream, cilantro, and scallions.
serves oh, three teenagers or 10-15 regular people. i serve it with a chopped salad (lettuce, cilantro, avocado, red onion, lime) and tecate.