Chicken Enchiladas - cooking recipe

Ingredients

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

Preparation

Melt shortening; add flour and brown.
Add water, enchilada sauce and tomato sauce; simmer 10 minutes.
Set aside.
Boil chicken until done; cool and debone.
Add chilies, olives and onions.
Mix well with hands.
Put aside.
Heat oil; dip each tortilla quickly to soften.
Set aside.
Put filling in, roll up, add sauce and sprinkle cheese on top.
Bake 15 minutes at 350\u00b0. Makes 6 servings.