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PREPARATION:Cook chicken until tender, cool and shred meat. In a skillet over medium-low heat, sauté onion in the vegetable oil; add
chopped tomato, salsa, and seasonings; simmer 10 to 15 minutes. To assemble enchiladas, soften tortilla in sauce. Place some of the chicken, onion, olives, and a table spoon sauce in the center of the tortilla. Roll up.
Place rolls seam side down into a 13 X 9-inch pan. Repeat for the remaining tortillas. Stir sour cream, sugar,
Monterey jack cheese into remaining sauce, stirring until melted. Top enchiladas with remaining sauce. Bake at 350° until cheese melts and sauce
begins to bubble. Serves 6 to 8.
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