Chicken Enchiladas

• 1 large or 2 medium onions, chopped
• 2 Tbsp. oil
• 1 tsp. chili powder
• 1/2 tsp. salt
• 1/2 tsp. garlic salt
• 1/4 tsp. Tabasco sauce
• 15 oz. can (2 c.) tomato sauce
• 3 c. cooked, diced chicken or turkey
• 1/2 c. sliced green olives
• 12 frozen or canned tortillas
• 2 c. (8 oz.) shredded Cheddar cheese

1. Heat oven to 350u0b0.
2. In small skillet, cook onion in oil until tender.
3. Stir in chili powder, salt, garlic salt, Tabasco sauce and tomato sauce.
4. In medium bowl, combine chicken with olives and 1/2 cup sauce mixture.
5. Over medium heat, fry tortillas in about 1/4-inch hot oil just until softened, a few seconds on each side. Drain on paper towels.
6. Divide chicken mixture among the 12 tortillas.
7. Roll up each tortilla; place seam-side down in lightly greased 13 x 9-inch (3-quart) baking dish.
8. Pour remaining sauce over tortillas; sprinkle with cheese.
9. Bake uncovered at 350u0b0 for 30 to 35 minutes or until heated through.
10. Makes 4 to 5 servings.

onions, oil, chili powder, salt, garlic salt, tabasco sauce, tomato sauce, chicken, green olives, tortillas, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=953698 (may not work)