Chicken Enchiladas

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 cup chopped onion
• 1 garlic clove, inced
• 2 tablespoons cooking oil
• 1 tablespoon all-purpose flour
• 1 (16 ounce) can diced tomatoes
• 1 (16 ounce) can tomato sauce
• 1 (4 ounce) can chopped green chili peppers
• 1 teaspoon sugar
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 2 cups cooked chicken
• 1 1/2 cups cheddar cheese, shredded
• 1/4 cup finely chopped onion
• 1/4 cup small pitted ripe olives, chopped
• 3/4 teaspoon salt
• 72 inches corn tortillas
• 1/4 cup small pitted ripe olives, sliced
• 1 (16 ounce) can enchilada sauce

Recipe

• 1 cook the 1 cup chopped onion and garlic in oil until onion is tender but not brown; stir in flour.
• 2 add undrained tomatoes, tomato sauce, chili peppers, sugar, cumin and salt.
• 3 cook and stir until thickened and bubbly; set aside.
• 4 combine chicken, half the cheese, the 1/4 cup onion, chopped olives and the 3/4 teaspoon salt.
• 5 set aside.
• 6 in skillet, dip tortillas briefly in small amount of hot oil until limp but not crisp; drain (you can also soften instead in microwave for a few seconds.) spoon 1/4 cup of the chicken mixture onto each tortilla; roll up.
• 7 place in a large (13x9x2-inch) baking dish.
• 8 pour tomato mixture over all.
• 9 pour enchilada sauce evenly over top.
• 10 cover with foil and bake at 350ºf for 15 minutes.
• 11 uncover and bake for another 15 minutes.
• 12 sprinkle with remaining shredded cheese; return to oven until cheese melts, 2 or 3 minutes.
• 13 top with the sliced olives.