STUFFING:

1 onion, chopped
2 tbsp. oil
1 clove garlic, crushed
2 c. tomato puree
1 can or less chopped green chilies
2 c. chopped cooked chicken or turkey
Salt
1 dozen tortillas (smaller size, not lg. size)
Oil
1 can cream of chicken soup plus enough milk or cream to equal 3 c.
2 chicken bouillon cubes
1/2 lb. Jack cheese, shredded
Chopped green olives for garnish

Prepare the stuffing first. Saute the onion in the 2 tablespoons of oil until soft. Then add garlic, tomato puree, chilies, and chicken. Season to taste with salt and simmer for about 10 minutes.

Fry the tortillas a few seconds per side in about 1 inch of hot oil. Do not let them crisp, as they are to be rolled. Heat the soup and milk and dissolve in it the bouillon cubes. Dip each tortilla into this cream mixture, cover it generously with the chicken filling, and roll it up.

Arrange these rolls in a baking pan, and pour the remaining cream mixture over them. Top with Jack cheese, and bake in a 350 degree oven for 30 minutes. Garnish with chopped olives. This is a mild and delicious Mexican dish. Anything with cream in it is called "Swiss" in Mexico. Serve with a tossed salad in vinaigrette. Serve Pina Colada Pie for dessert.