Chicken Enchiladas Recipe

3-4 chicken breasts, boneless, skinless, and cubed
1/2 c onion
1 t cumin
1 10 oz can enchilada sauce
1 16 oz can tomato sauce
1 package flour tortillas (soft taco size)
1/2t oregano
1/2-3/4 lb jack or cheddar cheese, grated

Brown meat and onion and add seasonings. Drain fat then add sauces and
oregano. Simmer ten minutes. Spray a 9x13 or two
8x8 baking dishes. Spread a spoonful of meat sauce in bottom.

Put a small amount of sauce in each tortilla and roll up. When pan is full,
spread remaining sauce on top and sprinkle with cheese.

Bake at 350 for 30 minutes or until cheese is melted. Serve with sour cream
and olives, if desired. Can make ahead and freeze.

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