Chicken Enchiladas

• 1 c. chopped onion
• 1 clove garlic, minced
• cooking oil
• 1 Tbsp. all-purpose flour
• 1 (16 oz.) can tomatoes, cut up
• 1 (15 oz.) can tomato sauce
• 1 (4 oz.) can green chili peppers, drained, seeded and chopped
• 1 tsp. sugar
• 1 tsp. ground cumin
• 1/4 tsp. salt
• 12 frozen corn tortillas, thawed
• Chicken Filling
• 3/4 c. shredded American cheese
• 1/4 c. sliced pitted ripe olives

1. Cook onion and garlic in 2 tablespoons oil; stir in flour. Add next 6 ingredients.
2. Cook and stir until thick and bubbly. Set aside.
3. In skillet, dip tortillas briefly in small amount of hot oil until limp, but not crisp.
4. Drain.
5. Spoon 1/4 cup Chicken Filling on each; roll up.
6. Place in 13 x 9 x 2-inch baking dish. Pour tomato mixture over all.
7. Bake, covered, at 350u0b0 about 15 minutes.
8. Uncover; bake until heated through, about 15 minutes. Top with cheese and bake until cheese melts.
9. Top with olives. Makes 6 servings.

onion, clove garlic, cooking oil, flour, tomatoes, tomato sauce, green chili peppers, sugar, ground cumin, salt, corn tortillas, chicken filling, american cheese, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723706 (may not work)