8 Flour Tortillas
1/2 c sour cream
2 T. Butter
1 can cream of chicken soup
1/2 c chopped onion
1 1/2 c cubed cooked chicken
1 garlic clove, minced
1 c shredded cheddar cheese
1/2 c sliced black olives
1/4 c milk
1 4oz can diced green chillies, drained
In medium saucepan, melt butter; saute onion & garlic in butter. Remove from heat. Stir in 1/2 of the olives with all the green chillies, sour cream & soup; mix well. Remove 3/4 cup of this and set aside. Add to remaining sauce in pan chicken & 1/2 c cheese; stir well.
Warm tortillas. Fill tortillas with chicken mixture & roll up. Place seam side down in ungreased 9 x 12 pan. In small bowl combine reserved soup mixture & milk; spoon over tortillas.
Bake 30-35 minutes until bubbly. Sprinkle with remaining cheese and black olives right before serving.
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