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2 whole chickens
2 (4 oz.) cans Ortega diced
green chilies
2 (4 oz.) cans chopped olives
1 small onion, chopped
2 to 3 doz. corn tortillas
1 c. oil
1 lb. Cheddar cheese
3 Tbsp. flour
3 Tbsp. shortening
3 c. water
1 (19 oz.) Las Palmas
enchilada sauce
3 (8 oz.) cans tomato sauce

Melt shortening. Add flour and brown. Add water and
enchilada sauce, simmer 10 minutes. Set aside. Boil chicken
until done, cool, bone. Add chilies, olives and onion. Mix
well with hands. Put aside. Heat oil, dip each tortilla
quickly to soften. Set aside. Put filling in, roll up, add
sauce and sprinkle cheese on top. Bake 15 minutes at 350 degrees .
Serves 12.

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