1 fryer chicken
1 1/2 tbsp. flour
8 oz. mild taco sauce
1 tbsp. butter, oil or melted Crisco
1 pkg. corn enchilada tortillas (12)
1 onion, chopped fine
1 lb. longhorn cheese, grated
1 can green chilies, chopped
1/2 c. black olives, chopped or diced
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; cook until thickened. Should make 1 quart gravy mixture. Chop onion fine, grate cheese. Dip tortillas in hot oil, then in gravy mixture. Place in 9 x 13 inch pan.

Place approximately 1/4 cup chicken in tortillas, add small amounts of onion, cheese, olives and chilies. Roll tortilla. Continue until all the chicken is used. Pour sauce over enchiladas. Sprinkle with additional grated cheese if desired. Heat in oven for 20-30 minutes at 350 degrees. Serve with sour cream. (Turkey may be substituted for chicken.)