1/2 c. chopped onion
2 tbsp. butter
2 c. (8 oz.) Velveeta Mexican Shredded Pasteurized Process Cheese Food
8 (6 inch) flour tortillas
Oil
1/2 c. milk
2 c. chopped cooked chicken
1/2 c. pitted ripe olives slices

Saute onions in butter. Add 1 1/2 cups Velveeta shredded and milk. Reduce heat; stir over low heat until Velveeta shredded is melted. Add chicken and olives; mix well. Dip tortillas in hot oil; drain.

Place 1/4 cup chicken mixture in center of each tortilla, roll up. Place, seam side down, in 12 x 8-inch baking dish; top with remaining chicken mixture and remaining Velveeta shredded. Bake at 350 degrees for 15 minutes or until thoroughly heated. Top with chopped tomatoes and pitted ripe olives slices, if desired. 4 servings.