Mary'S Chicken Enchiladas - cooking recipe

Ingredients

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

Preparation

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