making your own sauce will taste much better than any canned enchillada sauce you will find, but it does add more time than the 60 min prep I put down

place whole chicken into dutch oven fill with water until chicken is covered. season with salt, pepper, garlic, Cummin. add green onion, cover and bring to boil.

reduce heat to simmer, let cook until chicken falls off bone, 2-3 hours.

remove chicken and set aside. cool chicken stock until fat solidifies on surface for easy removal.

bring remaining stock back to boil, add Chilli powder and taste. if needed add seasononing (salt, pepper, garlic, cummin) . add cornstarch mixture until desired consistancy is reached. careful, thickening agents will not reach full potential until they come to boil, so add in small increments.

with enchilada sauce complete, begin separating chicken from skin and bone.

once chicken has been separated, shred and incorporate cheese, rice(optional), green onions, olives, Ortega chillies, and 1/2 cup of sauce. you can always add more sauce if desired, just becareful not to make it to loose.

in skillet or small frying pan heat up 3 tablespoons oil, fry corn tortillas until light golden brown, but still plyable.

using casserole dish or deep baking pan, cover bottom with sauce. this will help prevent burning and sticking. Dip tortillas into sauce, place filling on tortilla, roll, put in place, and repeat, until pan is full.

bake enchiladas about 30 minutes or until heated through, then sprinkle with cheese and continue to bake until cheese is melted. remove from oven, garnish with green onion, olives, Ortega chillies, and serve with guacamole and or sour cream.