2 tbsp. butter
1/2 c. slied black olives
1 can cream of chicken soup
1 c. sour cream
4 oz. can green chilies, drained (optional)
1 1/2 c. cubed chicken
1 1/2 c. shredded Cheddar cheese
1/4 c. milk
10 sm. flour tortillas

Melt butter, stir in 1/4 cup of olives, soup, 1/2 cup sour cream, mix well. Reserve 3/4 cup sauce. Stir in chicken and 1/2 cup of the cheese into remaining sauce.

In small bowl, combine reserved sauce with remaining sour cream and milk, blend well. Spread 1/2 cup of sauce in the bottom of an ungreased 13x9 inch dish. Place 1/4 cup of chicken mixture down the center of tortilla, roll up.

Place seam side down in dish. Spoon remaining sauce over top of tortillas, covering completely. Bake 20-25 minutes at 350 or until heated. Sprinkle with remaining cheese and black olives. Let stand 5 minutes before serving.