|Vegetable oil||2 Tablespoon|
|Onion||1 Medium, diced|
|Garlic||1 Clove (5 gm), minced|
|Sliced green olives||1⁄2 Cup (8 tbs)|
|Canned green chilies||4 Ounce (1 Can)|
|Chili powder||1 Tablespoon|
|Chopped cilantro||1⁄4 Cup (4 tbs)|
|Shredded cooked chicken||3 Cup (48 tbs)|
|Vegetable oil||1 Tablespoon|
|Water||1 Cup (16 tbs)|
|Taco sauce||1⁄4 Cup (4 tbs)|
|Shredded jack cheese||3 Cup (48 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Sour cream||2 Cup (32 tbs)|
Heat oil in skillet and saute onion and garlic 5 minutes.
Stir in green olives, chilies, chili powder, cilantro and cumin.
Season with salt and pepper.
Add chicken and cook until heated through.
Fry the tortillas quickly in the oil.
Remove and drain on paper towels.
Combine the water and taco sauce in a bowl and dip each tortilla into the mixture.
Spread chicken mixture down the center of each tortilla.
Sprinkle 2 tablespoons of cheese over chicken and roll up.
Place in baking dish.
Sauce: Melt butter in saucepan.
Whisk in flour.
Blend in milk.
Heat to a boil and simmer until thickened.
Stir in sour cream.
Pour sauce over enchiladas and sprinkle with additional shredded cheese.
Bake in a 375° oven about 25 minutes.