TEXAS ENCHILADAS

Ingredients:

• 3 tbsp margarine
• 1/2 cup chopped onion
• 1 (8 oz) can stewed tomatoes
• 1 (8 oz) can tomato sauce
• 2 large cloves garlic, minced
• 1 1/2 tsp chili powder
• 1/2 tsp salt
• 3 drops hot pepper sauce
• 1 cup cubed chicken
• 6 flour tortillas
• 1 cup shredded Colby cheese

Instructions:

1. Melt margarine in a skillet and sauté onion until tender.
2. Add stewed tomatoes, tomato sauce, garlic, chili powder, salt, and hot pepper sauce. Simmer uncovered for 15 minutes.
3. Combine chicken with 1/4 cup of the sauce.
4. Fry tortillas in hot oil for a few seconds on each side.
5. Place 2 tablespoons of the chicken mixture in the center of each tortilla and roll up. Arrange in a shallow baking pan.
6. Spoon remaining sauce over the enchiladas and sprinkle with cheese.
7. Bake at 350°F for 15 minutes or until hot.
8. Serve topped with chopped lettuce and tomato.
9. Variation: Substitute 1 pound hamburger for the chicken if desired.