Chicken Enchiladas

I have had this recipe for over 30 years my sweet friend Mary Ann shared it with me. If a recipe came from Mary Ann you knew it would be a winner. It was delicious then and is delicious now! I'm sorry it has taken me so long to post it! I have cut the recipe down to feed a smaller family.
This is so easy to make, I had everything in the fridge/pantry to put it together. I quickly cooked some chicken tenders--about 6. The sauce is a simple homemade enchilada sauce.
If you really wanted to make this simple use rotisserie chicken, a can of enchilada sauce, a can of sliced olives and pre-shredded cheese. Dinner doesn't get much easier. And tasty!

Chicken Enchiladas
Sauce:
1 can chicken broth
2 tablespoons chili powder
1/8 teaspoon garli powder
1/8 teaspoon cumin
salt and pepper
Mix ingredient together and bring to a simmer. Add 1 tablespoon cornstarch that has been dissolved in 2 tablespoons water. Boil for 1 minute.
Filling:
1 diced canned green chili--or 1/2 of a small can of diced chilis
1 1/2 cups shredded cooked chicken
3/8 cup sliced olives
3/8 cup sliced almonds
3/8 cup shredded cheese, jack or cheddar
1/4 cup sauce
Mix together
6 flour tortillas--roll tortillas in damp paper towels and microwave for about 15-30 seconds till soft and warm. Fill with a heaping 1/4 cup filling and place in a greased 8 inch square pan. Double wrap with foil and bake a 350 for 20 minutes. Garnish with sauce, sour cream, cheese, avocado, tomatoes, salsa etc. Serve with Cilantro Lime Rice for a delicious meal!
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