6 boneless skinless chicken breasts
1/2 c. thinly sliced green onion
1 garlic clove, minced
2 tbsp. vegetable oil
3 tbsp. cornstarch
4 c. cold chicken broth
12 (6 inch) flour tortillas
1 1/2 c. shredded Monterey Jack cheese
1/4 c. chopped cilantro or parsley
1/2 c. Miracle Whip
1/2 c. sour cream
1 (4 oz.) can chopped green chilies
1/2 c. sliced olives

Saute chicken, onions, and garlic in oil until lightly browned. Bring cornstarch and broth to boil, stirring constantly. Cook 1 minute more. Remove from heat. Add 1 cup cheese, salad dressing, sour cream, chilies, 1/4 cup olives, and cilantro.

Combine chicken with 1 cup sauce. Spoon onto tortillas and roll up. Place seam side down in a 9x13 inch baking pan. Spoon on remaining sauce. Top with remaining cheese and olives. Bake in preheated oven at 350 degrees for 25 minutes or until hot. Serves 6.