InstructionsIn
Dutch oven, heat broth, chicken, chili powder, cayenne, ground cumin, salt, garlic,
onion, and 1 green chilies. Cover and simmer 35 to 45 minutes.
Remove chicken
to platter, drain juices back into pan, and skim fat from juice in pan. Blend
together, flour, water, and sour cream, and mix in broth mixture.
Stir in
1/2 C. shredded cheddar cheese, or Monterey Jack cheese. (I put in more chili
powder to taste).
Simmer until chicken. is ready. Shred. Put in fry pan. Put
about 1 C. sauce in with chicken and simmer until thickened. Put a couple T. of
shortening in another pan and cook tortillas about 1 minutes on each side.
Fill
each tortilla with chicken and put in pan with a thin layer of sauce in bottom.
Spoon on layer of sauce on top with olives and or cheese.
Bake at 350 for
10 minutes or until cheese melts.
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