2 Tablespoons finely chopped onions

2 Tablespoons margarine

2 Tablespoons flour

1 chicken bouillon cube

1 1-lb. can chopped tomatoes

1 clove garlic, crushed

½ teaspoon salt

¼ teaspoon chili powder

1/8 teaspoon leaf oregano, crushed

1/8 teaspoon ground cumin

1/8 teaspoon pepper

1/8 teaspoon hot pepper sauce

2 cups cooked, diced chicken

2 Tablespoons toasted, diced almonds (optional)

Sauce:

2 Tablespoons margarine

2 Tablespoons flour

½ teaspoon salt

Dash pepper

1 Tablespoon instant onions, minced

1 cup chicken stock

½ cup cream

1 cup shredded American cheese

¼ cup finely chopped green pepper

¼ cup sliced ripe olives

Saute onion in margarine; add flour and blend until smooth. Add chicken bouillon and chopped tomatoes, stirring constantly until thickened. Blend in the garlic, salt, chili powder, oregano, ground cumin, pepper, and hot pepper sauce; remove from heat. Add the chicken and almonds.

Sauce:

Melt margarine in saucepan. Blend in the flour, salt and pepper. Add the instant onion mix, chicken stock and cream. Cook, stirring constantly until thick. Add the cheese and blend until smooth.

Spoon 2 Tablespoons of the filling down the center of each tortilla shell; fold sides over and place in 15 x 1 jelly roll pan. Pour sauce over enchiladas.

Garnish with green peppers and olives. Bake at 450 degrees for 20-30 minutes or until hot.