1 sm. chicken, boned and cut into bite-size pieces
1 lb. Monterey Jack cheese, grated
2 c. chicken broth
1 can cream of chicken soup
4 tbsp. chili powder
1 sm. can green chiles
1 lg. onion, chopped
1 pkg. corn tortillas
1 sm. can sliced olives

In skillet, saute onions in 2 tablespoons oil. When onions are transparent, add chicken, which has been cut into bite-size pieces, chiles and chili powder. Stir until well coated and set aside.

Heat tortillas in hot fat for just a few seconds. Put in chicken mixture, wrap and turn seam side down in oiled pan.

Combine cream of chicken soup and chicken broth together and pour over enchiladas, topping with cheese. Cook for about 30 minutes at 350 degrees. Top with black olives, or if you prefer green olives to garnish.