SAUCE:

1 c. chopped onion
1 clove garlic, minced
2 tbsp. cooking oil
1 tbsp. flour
1 (16 oz.) can tomatoes, cut up
1 (4 oz.) can green chili peppers, drained, seeded and chopped
1 tsp. sugar
1 tsp. ground cumin
1/4 tsp. salt

CHICKEN FILLING:

2 c. chopped cooked chicken
3/4 c. shredded American cheese
1/4 c. chopped pitted ripe olives
3/4 tsp. salt
1/4 c. finely chopped onion
1 pkg. 12 tortillas

Chicken filling: Combine chicken, cheese, onion, olives and salt; set aside.

Sauce: Cook onion and garlic in 2 tablespoons oil. Stir in flour. Add next 6 ingredients. Cook and stir until thick and bubbly. Set aside. In skillet dip tortillas briefly in small amount of hot oil until limp but not crisp; drain.

Spoon 1/4 cup chicken filling on each; roll up. Place in 13x9x2-inch baking dish. Pour tomato mixture over all. Bake, covered at 350 degrees, about 15 minutes. Top with cheese and bake until cheese melts. Top with olives. Makes 6 servings.