MEXICAN SOUR CREAM CHICKEN ENCHILADAS

1.5 lb. boneless/skinless chicken breast, chopped (easiest if partially frozen)
1 tbsp. oil
1 onion, chopped

1 (10 oz.) can tomato sauce
1 can chopped tomatoes - mexican seasoned
1 (4 oz.) can diced green chilies
1 tsp. red wine vinegar
1/4 tsp. ground cumin

1 (16 oz.) can enchilada sauce
1/2 lb. cheddar cheese, shredded
12 corn tortillas
2 c. sour cream

Garnish:
sour cream
black olives, sliced
1 green onion, minced

Saute chicken with oil, then add in onion and cook until all are tender. 

Add tomato sauce, choppe tomato, green chilies, vinegar and cumin. Simmer 5 minutes and set aside.

Heat enchilada sauce in pan. Set aside. 

Heat each tortilla in a dry griddle until flexible. Drip or brush with heated enchilada sauce, then fill with chicken mixture. Add some sour cream and cheese and roll up. Place in rectangle baking dish. 

Repeat until all tortillas are used. Sprinkle with remaining grated cheese. 

Bake at 375 degrees for 20 minutes, then remove and garnish with remaining sour cream and black olives and green onions.