California Chicken Crepes

• 10 floured tortillas
• 4 to 5 chicken breast halves, cooked and cut in bite pieces
• 2 small cans chopped green chilies, drained
• 1/2 lb. grated Monterey cheese
• 1/2 lb. grated Cheddar cheese
• 1 small can sliced black olives, drained
• 1 medium chopped onion
• 1/2 c. chopped green onion
• 2 cans cream of chicken
• 1 pt. sour cream
• 1 tsp. salt

1. Combine soup, chilies, onions, green onions, olives, sour cream, chicken and half of cheese.
2. Place 3 heaping tablespoonfuls of mixture on each tortilla and roll.
3. Place seam down in a greased 9 x 13-inch dish.
4. Continue for all 10 tortillas.
5. Spoon remaining mixture evenly over top and sprinkle remaining cheese.
6. Cover with foil and refrigerate overnight.
7. Uncover and bake at 350u0b0 for 45 minutes.
8. (Best to bring to room temperature before baking.) Serves 10.

floured tortillas, chicken, green chilies, grated monterey cheese, cheddar cheese, black olives, onion, green onion, cream of chicken, sour cream, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=189335 (may not work)