1 (3 lb.) chicken
2 tbsp. chicken fat from roasting pan
1 onion, diced
1 clove garlic
1 (4 oz.) can chopped green chilies
1/2 c. sliced green olives
2 tbsp. Worcestershire sauce
1 tbsp. chili powder
1 tbsp. ground coriander
1/2 tsp. ground cumin
Salt and pepper to taste
2 c. water
1/4 c. chicken fat or vegetable oil
1/4 c. taco sauce
12 tortillas
1/2 c. butter
1/4 c. flour
2 c. milk
2 c. sour cream
3 c. shredded Jack or Cheddar cheese

Roast chicken and shred. Heat chicken fat in large skillet. Add onion and garlic. Saute until tender. Stir in chilies, green olives, Worcestershire, chili powder, coriander, and cumin. Salt and pepper. Stir in shredded chicken. Remove from heat. Heat together water, 1/4 cup chicken fat and taco sauce in large skillet until hot. Dip tortillas in hot sauce just long enough to soften. Divide chicken mixture into 12 parts. Spread chicken mixture down center of each tortilla. Sprinkle 2 tablespoons cheese over chicken in each tortilla. Roll up.

Place seam down in buttered 13 x 9 inch baking dish. Heat butter until melted. Blend in flour until smooth. Gradually blend in milk. Heat to boiling, stirring constantly. Boil and stir until thickened. Stir in sour cream. Pour sauce over enchiladas. Sprinkle remaining 1 cup cheese over sauce. Bake at 375 degrees about 25 minutes or until hot and bubbly. Makes 12 servings.