1 can white chicken or leftover chicken
Med. onion
Garlic salt
1 can Rosarita enchilada sauce (mild)
1 doz. corn tortillas
1 lb. Jack cheese
Sm jar Spanish olives (sliced)

Flake chicken. Add onion and garlic salt to taste. Soften tortillas in oil. Spread chicken, sprinkle cheese in a tortilla. Roll and place in dish; repeat until all tortillas are used. Pour enchilada sauce over the top; sprinkle with cheese and top with Spanish olives. Bake at 350 degrees for 20 to 30 minutes or until cheese is melted. For spicy sauce: Add a chunky salsa to your enchilada sauce before covering rolled tortillas. 5 to 6 servings.