Recipe - Ripe Olive Swiss Enchiladas

1 cup Canned pitted ripe olives
(the black ones); cut into
large wedges
One half cup Chopped onion
1 Clove (small) garlic; minced
1 tablespoon Cooking oil
1 pound Canned tomatoes (or
substitute fresh)
1 teaspoon Salt
1/8 teaspoon White pepper
3 tablespoon Chopped green chiles; or add
Jalapenos; etc to taste
1 One half cup Diced cooked chicken
2 Chicken bouillon cubes
1 cup Light cream
6 lg Corn totillas
1 cup Oil for frying tortillas;
about
1 One half cup Grated Monteray Jack cheese

I got this recipie off the back of a tortilla package several years ago
you can obviously leave the olives out if you wish...

Preheat oven to 350F. Heat oil, add onion and garlic and cook until
tender, but not brown. Add tomatoes, salt, pepper and green chile to pan.
Cook gently for 15 minutes. Remove from heat, add olives and chicken.

Crumble bouillon into cream. Heat cream, stirring, until bouillon
dissolves. Pour into a shallow dish. Heat oil, fry tortillas lightly until
pubbed and tinged with brown. Drain on paper towels. Dip each tortilla
into cream to soften. Divide chicken mixture between tortillas, rool up
each filled tortilla, and place seam side down in a baking dish. (I need to
use toothpicks to hold them shut!). Pour remaining cream over tortillas.
Top with cheese. Bake 25 minutes until well heated. Watch out for the
toothpicks if you used them!!!

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.