1 lg. onion, minced (1 c.)
2 lg. cloves garlic, crushed
2 tbsp. oil
2 (16 oz.) cans tomatoes, cut up
1-2 (4 oz.) cans chopped green chilies, drained
1 tsp. oregano
1 tsp. salt or to taste
1/2 tsp. sugar
1 c. finely diced cooked chicken
8-10 corn tortillas
1 c. shredded cheddar cheese
1/2 c. sour cream at room temp.
Pitted black olives, quartered (opt.)

In skillet saute onion and garlic in hot oil until tender, about 5 minutes, stirring occasionally. Stir in tomatoes, chilies, oregano, salt and sugar. Simmer uncovered 15 minutes, stirring occasionally. Mix well 1/2 cup sauce and the chicken; set aside.

Bring remaining sauce just to boil. Place 1 or 2 tortillas at a time in boiling sauce until soft enough to roll. Remove, draining excess sauce into skillet. Place tortilla in greased 12"x8"x2" or 8'x8"x2" baking dish, immediately place about 2 tablespoons chicken mixture down center of tortilla. Roll up and place seam side down at one end of dish.

Repeat with remaining tortillas. Pour remaining sauce over tortillas. Sprinkle with cheese. Bake in preheated 400 degree oven for 20 to 25 minutes or until bubbly. To serve, spoon on sour cream and garnish with olives. Makes 4 servings.

For microwave oven prepare and assemble as above. Cook 5 to 7 minutes or until heated through.