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CHICKEN ENCHILADAS 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!