Chicken Enchiladas

By Nanatimesthree

Ingredients

• 1 cup chopped onion
• 1 clove garlic, minced
• 2 tablespoons oil
• 1 tablespoon flour
• 16 ounces canned tomatoes, cut up
• 15 ounce can tomato sauce
• 4 ounce can green chili peppers, chopped
• 1 tsp. sugar
• 1 tsp. ground cumin
• 1/4 tsp. salt
• 2 cups chopped cooked chicken
• 1 1/2 cups shredded cheddar cheese
• 1/4 cup chopped onion
• 1/4 cup chopped olives
• 3/4 tsp. salt
• 12 corn tortillas
• Oil

Preparation

Step 1

Cook one cup onion and garlic in two tablespoons oil until onion is tender. Stir in flour. Add undrained tomatoes, tomato sauce, chilis, sugar, cumin, and the salt. Cook until thick; set aside.

Combine chicken, half the cheese, and 1/4 cup onion, the olives, and 3/4 tsp. salt.

In skillet dip tortillas until limp (not crisp) in hot oil. Drain. Spoon 1/4 cup of mixture onto each tortilla. Roll up. Place in a 9 x 13 baking dish. Cover with tomato mixture. Bake, covered, at 350 for 15 minutes. Uncover, bake another 15 minutes. Sprinkle with remaining cheese. return to oven to melt cheese. top with chopped olives.