2 c. cooked chopped chicken
1 lb. Mexican Velveeta
1 c. sour cream
1/2 c. chopped onion
8 tortillas
Oil
1/3 c. chopped tomatoes
1/4 c. pitted ripe olive slices

Combine chicken, 1/4 pound Velveeta, 3/4 cup sour cream and onion; mix lightly. Dip tortillas in hot oil, drain. Fill tortillas with chicken mixture. Roll up; place in 12 x 8 inch baking dish, seam down. Combine remaining Velveeta and sour cream in saucepan; stir over low heat until smooth. Pour over tortillas. Bake at 350 degrees for 20 minutes. Top with tomato and olive slices.