Chicken Enchilada's
(Peggy Russell-LaSiesta Foods)
4th issue 1984
1 fryer chicken
1 ½ Tbsp flour
8 oz. mild taco sauce
2 Tbsp butter
Oil
1 pkg corn tortillas (12)
1 onion chopped fine
1 lb. longhorn cheese, grated
1 can chopped green chiles
½ c black olives, chopped or sliced
Sour cream
Boil chicken until done. Remove and save broth. Bone and chop chicken in small pieces.
Add butter to broth, melt. Add flour and taco sauce and cook until thickened. Should make one quart gravy mixture.
Chop onions fine; grate cheese. Dip tortillas in hot oil, then in gravy mixture. Place in 9x13inch pan.
Place approximately ¼ c chicken in tortilla, add small amounts of onion, cheese, olives and chiles. Roll tortilla. Continue until all chicken is used.
Pour sauce over enchiladas. Sprinkle with additional grated cheese, if desired. Heat at 350 degrees for 20-30 minutes. Serve with sour cream. (Turkey may be substituted for chicken)
