Chicken Enchiladas - cooking recipe

Ingredients

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

Preparation

Cook onion and garlic in 2 tablespoons oil; stir in flour. Add next 6 ingredients.
Cook and stir until thick and bubbly. Set aside.
In skillet, dip tortillas briefly in small amount of hot oil until limp, but not crisp.
Drain.
Spoon 1/4 cup Chicken Filling on each; roll up.
Place in 13 x 9 x 2-inch baking dish. Pour tomato mixture over all.
Bake, covered, at 350\u00b0 about 15 minutes.
Uncover; bake until heated through, about 15 minutes. Top with cheese and bake until cheese melts.
Top with olives. Makes 6 servings.