Tortillas
1 1/2 c. cut up cooked chicken (2 c. if you like meaty enchiladas)
1/4 c. chopped ripe olives
1/2 c. chopped onion
1/4 c. shredded Cheddar cheese
1 clove garlic, finely minced
1 tbsp. vegetable oil
1 can (15 oz. size) tomato sauce
1/2 c. water
1 to 2 tbsp. chili powder
Another 1/4 c. Cheddar cheese

Heat oven to 350 degrees. Prepare tortillas (see below). Mix chicken, olives, and onion and 1/4 cup cheese; reserve. Cook and stir garlic in oil over low heat until tender. Stir in tomato sauce, water and chili powder; heat through.

Place two rounded tablespoons chicken mixture in center of each tortilla. Roll up; place rolled up enchiladas seam side down, in greased rectangular baking dish, 12 x 7 1/2 x 2 (or 9x13). Spoon remaining chicken mixture over rolled tortillas. Pour tomato sauce over tortillas; sprinkle with 1/4 cup cheese. Bake until hot, 15 to 20 minutes. Makes 4 servings.

TORTILLAS:

Mix 1 cup biscuit baking mix and 1/4 cup cold water in small bowl. Turn dough onto lightly floured board; knead 1 minute. Shape dough into 8 balls. Roll each ball into 5 inch circle on board dusted with cornmeal. Cook on ungreased griddle until lightly brown. Turn and cook other side until brown, also. Stack tortillas, covering with damp towel to keep soft.