Sour Cream Chicken Enchiladas Supreme - cooking recipe

Ingredients

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

Preparation

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