Layered Chicken Enchiladas

Layered Chicken Enchiladas
Melanie Passey

1 pkg. corn tortillas cut into quarters
2-3 cooked chicken breasts, diced
1 can corn
1 small can chopped olives (optional)
1-2 cans green chiles
1 lb. cheddar cheese or colby/montery jack

Sauce:
4 cups water
1 can tomato sauce
2 beef bullion cubes
1 1/2 t. salt
1 T. garlic salt
7 T. flour
1 1/2 T chili powder

Blend sauce ingredients well-mix flour with tomato sauce first to avoid lumps. cook in saucepan over med. heat until thick and bubbly, whisking often.
Starting with tortillas, layer sauce and all other ingredients in a 9x13 pan. Repeat, then layer the top with tortillas, sauce and cheese. Bake at 350 for 30-45 minut. Make in two 8x8 pans and freeze one.