Sour Cream Chicken Enchiladas Supreme

• 6 Tbsp. oil
• 6 Tbsp. flour
• 12 Tbsp. chili powder
• 1 1/2 lb. chicken, cooked, boned and skinned
• 4 c. chicken stock, saved from stewing
• 1/2 tsp. garlic powder
• salt to taste
• 1/2 small onion, diced
• 2 Tbsp. crushed dried cilantro
• 1/3 c. sliced green olives
• 1 c. sour cream
• oil for softening tortillas
• 12 corn tortillas
• 1 c. grated Longhorn cheese

1. In a saucepan, heat oil and brown the flour.
2. Dissolve chili powder in chicken stock from stewing chicken.
3. (Make up the difference with warm water, if you don't have 4 cups stock.) Season with garlic powder and salt.
4. Bring to boil, reduce heat and simmer, covered. Stir frequently until smooth and fairly thick.

oil, flour, chili powder, chicken, chicken stock, garlic powder, salt, onion, cilantro, green olives, sour cream, oil, corn tortillas, longhorn cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=859488 (may not work)