CHICKEN ENCHILADAS

Ingredients:

1/2 cup chopped onion
2 garlic cloves, minced
1-1/2 cups Italian tomatoes, drained, chopped, reserve liquid
1/2 cup sliced mushrooms
1 tsp. jalapeno pepper, chopped
1/8 tsp. pepper
8 oz. chicken (2 chicken breasts skinned, boned, cooked, chopped)
4 corn tortillas, 10 inch size
4 oz. cheddar cheese, shredded
black olives, chopped for garnish
sour cream or plain yogurt

Preheat oven to 375 degrees. Saute onions and garlic. Add
tomatoes, liquid mushrooms and seasonings. Stir occasionally
until sauce is thickened (5 to 8 minutes). Take half of sauce
and mix with chicken in bowl, set aside.

Using a frying pan, heat each tortilla one minute. Lay tortilla
flat, spread with cheese and chicken mixture and roll to close.
Place seamside down in pan. Repeat three times. Pour remaining
sauce over top, sprinkle some cheese and bake until cheese is
brown. Top with black olives and sour cream or yogurt.