3 whole chicken breasts, cooked & chopped
1/2 c. chopped onion
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1/2 c. milk
1 can mild enchilada sauce or homemade enchilada sauce (recipe below)
1 (4 oz.) can chopped green chilies
10 (8 to 10 inches) flour tortillas
10 oz. shredded Monterey Jack cheese (2 1/2 c.)

Cook onion in large skillet with 1 teaspoon oil. Stir in soup, milk, enchilada sauce, and chilies. Cook over low heat for about 10 minutes or until well blended and thickened, stirring occasionally. Remove from heat and stir in chopped, cooked chicken. Warm tortillas as package directs.

Grease 9 x 13 inch glass baking dish. To assemble enchiladas - fill each tortilla with 1/4 cup chicken mixture and 1/4 cup cheese. Roll up each tortilla tightly and place in baking dish, one next to another. Cover rolled tortillas with remaining chicken mixture and sprinkle with remaining cheese. Bake at 350 degrees for 30 to 40 minutes. Serve with sour cream and chopped ripe olive (if desired).

ENCHILADA SAUCE:

1/3 c. oil
1 lg. clove garlic, pressed
3 tbsp. flour
2 tbsp. chili powder
1 1/2 c. water, divided
Salt to taste

Brown oil, garlic and flour stirring constantly until brown. Dissolve chili powder in 1/4 cup of hot water. Add to flour mixture, mixing well. Add remaining 1 1/4 cups water and salt. Cook on low heat for about 5 minutes or until thickened. (Yield: 1 3/4 cups.)