1. In a med saucepan over med-low heat melt butter and sprinkle in flour to create a roux. Stir continuously for 2 mins, add in chili powder and stir for 2 more minutes. 2. Slowly stir in chicken stock, ketchup, salt, cumin, and garlic. 3. Stir until sauce has thickened. 4. Set 1 cup of sauce aside, stir chicken into remaining sauce in the pan and heat until chicken is warm. 5. Preheat Oven to 350 degrees. 6. In a large non-stick skillet heat each tortilla until warm on both sides so they are flexible enough to roll without tearing. 7. In a 9x13 in baking dish, place tortillas one by one filling with chicken and sauce mixture. Roll and place seam side down. Repeat until the pan is full. 8. Pour the 1 cup of reserved sauce over the rolled enchiladas. Arrange olives over the top and sprinkle with the mozzarella cheese. 9. Bake at 350 for 5 mins, then turn on broiler and cook until cheese starts to bubble and is lightly browned. ---------------------------------------------------------------------------
Nutrition
Ingredients
