2 tbsp. butter
1/2 c. chopped onion
1 garlic clove, minced
1/2 c. sliced ripe olives
1 (4 oz.) can diced green chilies, drained
1/2 c. sour cream
1 (10 3/4 oz.) can condensed cream of chicken soup
1 1/2 c. cubed, cooked chicken or turkey
4 oz. shredded cheddar cheese
8 corn or flour tortillas
1/4 c. milk

Heat oven to 350 degrees. In medium saucepan melt butter; saute onion and garlic in butter until tender. Stir in 1/4 cup of the olives, chilies, sour cream and soup; mix well. Reserve 3/4 cup sauce; set aside. Fold in chicken and 1/2 cup cheese to remaining sauce.

Warm tortillas as directed on package. Fill tortillas with chicken mixture; roll up. Place seam side down in ungreased 12"x8" baking dish. In small bowl, combine reserved 3/4 cup sauce and milk; spoon over tortillas. Bake for 30 to 35 minutes or until bubbly. To serve, sprinkle with remaining cheese and olives. 8 enchiladas.