2 tbsp. butter
1/2 c. chopped onion
1 clove garlic, minced
1/2 c. sliced ripe olives
1/2 c. sour cream
1 can cream of chicken soup
1 1/2 c. cubed, cooked chicken or turkey
4 oz. shredded Cheddar cheese
8 lg. flour tortillas
1/4 c. milk

Mix first six ingredients in saucepan and heat over medium heat. Reserve 1/2 cup of this mixture; set aside.

To rest of mixture add chicken and some cheese (sprinkling). Spoon into tortilla shells. Roll and place in greased 13x9 pan.

To the reserved mixture add the milk and pour over the top of the rolled tortillas. Top with the rest of the cheese. Bake at 350 degrees F. for 10 minutes or until hot.

For more zip add a 4 ounce can of chiles to filling. I usually use more than 4 ounces cheese; I like to cover the top. I have also made ahead and placed in the refrigerator for several hours. Then just heat and serve.