1/3 Cup chopped onion
1/2 cup chopped green bell pepper
2 cups tomato juice, divided
2 TBS flour
1 TBS chili powder
1/2 TSp salt
1 (10oz) can of enchilada sauce
1/4 Tso cinnamon
10 flour Tortillas
3 cups shredded cheddar cheese
1 (2.25 oz) can of sliced black olives
2 cups chopped iceberg lettuce
sour cream
Melt butter in a saucepan add onion and pepper cook till soft.
Puree vegetable mixure in a blender with 1 cup tomato juice.
Pour into pan, and whisk in flour, chili powder, and salt. Cook till slightly thickened. Stir in 1 cup of remainding tomato juice, enchilada sauce, and cinnamon. bring to low boil. simmer 15 min
Next dip the Tortillas in the red sauce and fill with cheese and pre cooked chicken squares. roll up and repeat until pan is full.
pour remaining red sauce and cheese over and sprinkle olives on top.
bake in oven on 300 for 15 min.
so good!!!
