STEP 1: CHILI TOMATO SAUCE:

4 tbsp. vegetable oil, divided
1 sm. onion, minced
1 3/4 c. tomato puree
1 clove garlic, minced
2 tbsp. chili powder
1/2 tsp. cumin
1/4 tsp. oregano
1/2 tsp. salt
1/4 c. flour
1 1/2 c. chicken stock, hot
1 tsp. sugar
1 (8 oz.) carton sour cream
1/2 c. Monterey Jack cheese, shredded
1/2 c. mild Cheddar cheese, shredded

STEP 2: ENCHILADAS:

4 whole chicken breasts, skinned & deboned
1 med. onion, chopped
1 can black olives, pitted & chopped
2 c. Monterey Jack cheese, shredded
2 c. mild Cheddar cheese, shredded
Chili tomato sauce (from above)
8 soft tortillas

Cook chicken breasts, cool and chop into small, shredded pieces.

SAUCE: Heat 1 tablespoon oil in 2-quart saucepan until hot. Saute onion until limp. Add puree, garlic, chili powder, cumin, oregano and salt; cover. Simmer 30 minutes, stirring frequently. Meanwhile, make roux. In 3-quart saucepan, heat 3 tablespoons oil until hot. Add flour all at once; stir constantly over medium-high heat 2 minutes. Add hot chicken stock all at once; whisk until mixture thickens, about 30 seconds. Reduce heat. Pour sauce from 2-quart saucepan into roux. Add sugar, sour cream and cheeses; stir 2 to 3 minutes. Set aside or in refrigerator.

ENCHILADAS: Saute chopped onion in 2 tablespoons oil until limp. Grease an 8 x 10 inch casserole dish. Spoon 1/2 cup of chili-tomato sauce over bottom. In assembly-line fashion, set out shredded chicken, cooked onion, olives, chili-tomato sauce, 1 1/2 cups each of both cheeses and tortillas. Soften tortillas in microwave for about 20 seconds. Place 1/8 of the following ingredients in order given in middle of tortilla: Chicken, olives, onion and both cheeses. Top with 1 heaping tablespoon of sauce; roll. Place seam down in casserole. Spread remaining sauce over enchiladas. Combine remaining 1/2 cup each of both cheeses and sprinkle over casserole. Bake, uncovered, at 350 degrees for about 30 minutes or until bubbling hot.