Mary'S Chicken Enchiladas

• 1 c. chopped onion
• 1 clove garlic, minced
• 2 Tbsp. cooking oil
• 1 Tbsp. all-purpose flour
• 1 (16 oz.) can tomatoes, cut up
• 1 (15 oz.) can green chili peppers, drained, seeded and chopped
• 1 tsp. sugar
• 1 tsp. ground cumin
• 1 tsp. salt
• 2 c. chopped, cooked chicken
• 1 1/2 c. shredded sharp American cheese (6 oz.)
• 1/4 c. finely chopped onion
• 1/4 c. chopped pitted ripe olives
• 3/4 tsp. salt
• 1/2 corn tortillas
• cooking oil
• 1/4 c. sliced pitted ripe olives

1. Cook the 1 cup chopped onion and garlic in the 2 tablespoons oil until onion is tender but not brown; stir in flour.
2. Add undrained tomatoes, tomato sauce, chili peppers, sugar, cumin and the 1/4 teaspoon salt.
3. Cook and stir until thickened and bubbly; set aside.
4. Combine chicken, half the cheese, the 1/4 cup onion, the chopped olive and the 3/4 teaspoon salt.
5. Set aside.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1085521 (may not work)