Chicken Enchiladas


1 clove garlic, minced     2 small onions, chopped

 Fry above in     3 T. oil,            then add

2 T. flour                        1 3/4 c. chicken bullion

2 c. canned tomatoes

hot peppers to taste or Rotel Tomatoes

 Cook sauce for about 20 minutes


12 tortillas (corn or flour)

1 pint sour cream (or plain yogurt)

4 c. cooked and shredded chicken

1/2 lb. shredded Monterrey Jack or Mozzarella cheese.

Extra cheese, black olives for topping.



To assemble, mix chicken, cheese and sour cream. 

Put filling in each tortilla.  Roll up and place in pan

close to the next one.  Pour sauce over all.  Top with

extra cheese and olives if desired.  Bake at 350 deg.

for about 30 minutes.  Makes 6 servings.