Chicken Enchiladas

• 1 whole chicken
• 1 (4 oz.) can chopped green chilies
• 1 (4 1/2 oz.) can chopped olives
• 1/2 small onion, chopped
• 1 1/2 to 2 doz. corn tortillas
• 1/2 c. oil
• 1 lb. Cheddar cheese
• 1 1/2 Tbsp. flour
• 1 1/2 Tbsp. shortening
• 1 1/2 c. water
• 2 cans enchilada sauce
• 3 (8 oz.) cans tomato sauce

1. Melt shortening; add flour and brown.
2. Add water, enchilada sauce and tomato sauce; simmer 10 minutes.
3. Set aside.
4. Boil chicken until done; cool and debone.
5. Add chilies, olives and onions.
6. Mix well with hands.
7. Put aside.
8. Heat oil; dip each tortilla quickly to soften.
9. Set aside.
10. Put filling in, roll up, add sauce and sprinkle cheese on top.
11. Bake 15 minutes at 350u0b0. Makes 6 servings.

chicken, green chilies, olives, onion, corn tortillas, oil, cheddar cheese, flour, shortening, water, enchilada sauce, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=583158 (may not work)