2 tbsp. butter
1/2 c. chopped onion
1 minced garlic clove
1/2 c. black olives, sliced
1/2 c. sour cream
1 (10 3/4 oz.) cream of chicken soup
1 1/2 c. cooked chicken
4 oz. (1 c.) shredded Cheddar
1 (4 oz.) can green chilies (optional)
8 flour tortillas
1/4 c. milk

Heat oven to 350 degrees. Melt butter, saute onions and garlic. Stir in 1/4 cup olives, chilies (optional), sour cream and soup. Mix well. Reserve 3/4 cup sauce; set aside. Fold in chicken and 1/2 cup cheese to remaining sauce.

Warm tortillas. Fill with chicken mixture. Roll up. Place in 12x8 dish (ungreased).

In bowl, combine reserved 3/4 cup sauce and milk; spoon over tortillas. Bake 30-35 minutes or until bubbly. Sprinkle with remaining cheese and olives. Serves 8.