Chicken Enchilada Bake

• 2 Tbsp. margarine
• 1/2 c. chopped onion
• 1 garlic clove, minced
• 1/2 c. ripe olives, diced
• 1 (4 oz.) can diced green chilies, drained
• 1/2 c. sour cream
• 1 can cream of chicken soup
• 1 1/2 c. cubed cooked chicken
• 4 oz. shredded Cheddar cheese
• 8 flour tortillas
• 1/2 c. milk

1. Heat oven to 350u0b0.
2. In saucepan, melt margarine; saute onion and garlic until tender.
3. Stir in 1/4 cup ripe olives, chilies, sour cream and soup.
4. Mix well.
5. Save 3/4 cup sauce; set aside. Fold in chicken and 1/2 cup cheese to remaining sauce.
6. Warm tortillas as directions on package say.
7. Fill tortillas with chicken mixture; roll up.
8. Place seam side down in ungreased 12 x 8-inch baking dish.
9. In small bowl, combine 3/4 cup reserved sauce and milk.
10. Spoon over tortillas.
11. Bake at 350u0b0 for 30 to 35 minutes, or until bubbly.
12. Sprinkle with remaining cheese and olives.

margarine, onion, garlic, ripe olives, green chilies, sour cream, cream of chicken soup, chicken, cheddar cheese, flour tortillas, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519570 (may not work)