2 tbsp. butter
1/2 c. chopped onion
1 garlic clove, minced
1/2 sliced ripe olives
1 (4 oz.) can diced green chilies
1/2 c. sour cream
1 can cream of chicken soup
1 1/2 c. cubed, cooked chicken
4 oz. shredded cheese
1/4 c. milk
10 flour tortillas

Sauté onion and garlic in butter until tender. Stir in 1/4 cup olives, chilies, sour cream and soup. Mix well. Reserve 3/4 cup sauce; set aside.

To remaining sauce, fold in chicken and 1/2 cup cheese. Spoon 1/3 cup chicken filling in each tortilla. Roll and place seam down in ungreased 9 x 13-inch pan.

In small bowl combine reserved sauce and milk; spoon over tortillas.

Bake at 350°F for 30 to 35 minutes or until bubbly. To serve, sprinkle with remaining 1/2 cup cheese and 1/4 cup olives.