Chicken Enchilada Bake

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

1. Heat oven to 350u0b0.
2. Melt margarine; saute onion and garlic until tender.
3. Stir in 1/4 cup olives, chilies, sour cream and soup; mix well.
4. Reserve 3/4 cup sauce.
5. Fold in chicken and 1/2 cup cheese to remaining sauce.
6. Warm tortillas as directed on package.
7. Fill tortillas with chicken mixture.
8. Roll up and place seam side down in ungreased 12 x 8 baking dish.
9. Combine reserved sauce and milk.
10. Spoon over tortillas.
11. Bake at 350u0b0 for 30 to 35 minutes.
12. Sprinkle with remaining cheese and olives.

margarine, onion, clove garlic, olives, green chilies, sour cream, cream of chicken soup, chicken, shredded cheddar, milk, corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=144434 (may not work)