Penny's Enchiladas - Chicken or Beef

Filling:

Shredded beef or chicken (leftovers or boil and shred about 2 lbs. of chicken or pot roast some beef)

2 chopped onions

2 stalks chopped celery

small can of chopped black olives

chopped sauteed mushrooms or small can of mushrooms

1 teaspoon each: oregano, basil, ground coriander and ground cumin

1 - 2 cloves minced garlic

1⁄2 bunch chopped fresh cilantro

1 lb., grated Monterey Jack cheese

2 dozen corn tortillas

Sauce:

3 heaping tablespoons of Crisco

3 heaping tablespoons flour

6 cups chicken broth

3 - 6 tablespoons mild chili powder

oregano

basil

coriander

cumin

garlic

-Penny