1 lb. chicken breast, chopped
1 tbsp. safflower oil
1 onion, sliced
1 (8 oz.) can tomato sauce
1 tomato, peeled, seeded & chopped
1 tsp. red wine vinegar
1/4 tsp. ground cumin
1 (10 oz.) can enchilada sauce
1 (8 oz.) can enchilada sauce
1 (8 oz.) can tomato sauce
1/2 lb. cheddar cheese, shredded
12 lg. corn tortillas
2 c. sour cream
1 c. black olives, chopped
1 green onion, minced

Saute chicken with oil, then add in onion and cook until all are tender. Add 8 ounces tomato sauce, tomato, vinegar and cumin. Simmer 5 minutes and set aside.

Combine enchilada sauce and 8 ounces tomato sauce in saucepan and heat to a boil. Set aside. Heat each tortilla in a dry griddle until flexible. Drip or brush with heated enchilada sauce, then fill with chicken mixture. Add some sour cream and cheese and roll up. Place in baking dish. Repeat until all tortillas are used. Sprinkle with remaining grated cheese. Bake at 375 degrees for 20 minutes, then remove and garnish with remaining sour cream and black olives and green onions. Serve at once.

Serves 4.