Chicken Enchilada Bake

• 2 Tbsp. magarine or butter
• 1/2 c. chopped onion
• 1 clove garlic, minced
• 1/2 c. sliced ripe olives
• 1 (4 oz.) can diced green chilies, drained
• 1/2 c. sour cream
• 1 (10 3/4 oz.) can cream of chicken soup
• 1 1/2 c. cubed, cooked chicken
• 4 oz. shredded Cheddar cheese (1 c.)
• 8 corn or flour tortillas (large)
• 1/4 c. milk

1. Heat oven to 350u0b0.
2. In medium saucepan melt margarine; saute onion and garlic.
3. Stir in 1/4 cup olives, chilies, sour cream and soup.
4. Mix well.
5. Reserve 3/4 cup sauce.
6. Fold in chicken and 1/2 cup of cheese.
7. Warm tortillas.
8. Fill with chicken mixture.
9. Place seam side down in ungreased 12 x 8-inch baking dish.
10. In small bowl combine reserved sauce and milk.
11. Spoon over tortillas.
12. Bake at 350u0b0 for 30 to 35 minutes.
13. Serve sprinkled with remaining cheese and olives.

magarine, onion, clove garlic, olives, green chilies, sour cream, cream of chicken soup, chicken, cheddar cheese, corn, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=517398 (may not work)