Adapted from Winners, Indianapolis Junior League Cookbook
2 1/2 cups tomato sauce
2 tablespoons oil
1 tablespoon cumin
3/4 teaspoon chili powder
1/4 teaspoon pepper
1 1/2 cups enchilada sauce
1 1/4 cups stewed tomatoes
1/4 cup green chiles, chopped, drained
3 cups cooked chicken, shredded
1 medium onion, chopped
1 1/2 cups stewed tomatoes, drained
3/4 cup green chiles,chopped, drained
3/4 cup sliced black olives, optional
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon pepper
10 flour tortillas
1 pound cheddar cheese, grated
1 pound Monterey jack cheese, grated
To make enchilada sauce, combine tomato sauce, oil, cumin, chili powder and pepper in medium-size saucepan. Simmer for 30 minutes.
Combine 1 1/2 cups enchilada sauce, tomatoes and chilies to make smothering sauce.
Combine chicken, onion, tomatoes, chilies, olives , chili powder, cumin and pepper in large saucepan or Dutch oven. Simmer for 15 minutes.
Assemble by brushing inside of tortillas with 2 tablespoons enchilada sauce. Top each tortilla with 3-4 tablespoons of chicken mixture.
Mix grated cheeses. Place 2-3 tablespoons cheese on each tortilla and roll.
Place rolls, seam down, in 9x13-inch baking dish. Add any remaining enchilada sauce to smothering sauce and pour over enchiladas. Top with remaining cheese. Bake at 350º for 20-25 minutes.
Serve with sour cream and guacamole as toppings.