country of origin: Mexico
3 lbs chicken
1/2 onion
16 oz tomato sauce
1 tsp garlic powder
1 tsp chili powder
1/2 tsp. salt dash cayenne pepper
1 lb Monterey Jack cheese
1 lb cheddar cheese

Boil chicken at a high boil for 30 minutes. Skin, bone, and shred with fork. If using beef, brown ground beef, drain fat. Combine meat with onion. Heat tomato sauce and spices. Grate and combine cheeses. Heat tortilla, (or it will tear and not roll correctly) fill with 2 tablespoon filling and some cheese. If too much filling is used, they don’t stay rolled. Roll and place in 9×13 casserole. Pour tomato sauce on top and additional cheese. Garnish with black olives. Bake for 30 min, at 350 covered with foil.