Enchilada Sauce

In large saucepan saute garlic in oil until lightly browned; discard garlic. Stir flour into oil until smooth; cook, stirring constantly, 1 min. Stir in chili posder. Gradually stir in broth, tomato sauce, oregano, salt, and cumin. Simmer 15 min. Makes 3.5 cups.

Chicken Filling

In large skillet or saucepan bring to boil chicken, water, the small onion, bay leaf, and peppercorns. Reduce heat, cover, simmer 30-45 min. until chicken is tender. Cool in broth. Discard bay leaf. Drain chicken and remove meat from bones. Shred chicken with two forks. In skillet, saute the chicken, sauce, olives and chili. Simmer 10 min. Makes 3 cups.

Chicken Enchiladas

Spoon 1/4 cup enchilada sauce in bottom of 13x9x2 inch man, set aside. Pour remaining sauce in pie plate. Heat each tortilla on hot ungreased griddle over medium high heat, turning once, until soft -- about 30 seconds. Dip into sauce to coat, place on board. Place generous Tbls. filling down center of tortilla and roll tightly. Place seam-side down in prepared dish. Repeat. Pour remaining sauce over enchiladas, sprinkle with cheese. Cover, bake in 350 degree oven for 15 min. or until cheese melts. Makes 4 servings.

-- SamPreston - 09 Feb 2009