1 onion, chopped
3 pkg. skinned chicken thighs
2 cans mild enchilada sauce (Old Elpaso)
1 or 2 cans tomato sauce
8 to 12 oz. shredded Monterey Jack cheese
2 cans black olives, chopped
2 pkg. of small flour tortilla shells
Sour cream for garnish (optional)

Sauté: 1 onion chopped in large skillet. Add chicken (skinned, 2 cans enchilada sauce, 1 to 2 cans tomato sauce.

Cover and simmer until chicken is well done. Spoon out chicken and onions into large bowl. Debone and cube chicken. Add 8 to 12 ounce Monterey Jack cheese and olives.

Toss chicken, cheese and olives together. Dip flour tortillas in sauce, lay on plate, put ample amount of chicken mixture evenly on shell. Roll up. Place in greased casserole dish (large) that has some sauce in it. When you run out of filling pour remaining sauce over tortillas. Bake at 350°F for 30 minutes.