Chicken Enchiladas - cooking recipe

Ingredients

1 doz. corn tortillas
1/4 c. oil
1 or 2 onions, chopped
10 oz. cooked chicken, chopped
6 oz. shredded Monterey Jack cheese
1 c. black olives, sliced
2 Tbsp. margarine
2 Tbsp. flour
2 c. rich chicken broth (2 to 3 bouillon cubes in 2 c. water)
1 c. sour cream
4 oz. can chopped green chilies
1/2 to 1 c. Cheddar cheese, shredded

Preparation

Heat oil and saute onions to wilt; lift out with slotted spoon to mixing bowl.
Soften tortillas in hot oil, keeping in only seconds or dip in salsa to soften.
Combine onions, chicken, olives and cheese.
Assemble and distribute chicken-cheese mix evenly onto the 12 corn tortillas.
Roll and place in a 9 x 13-inch cake pan.