1 doz. flour tortillas
Chicken, cooked
1 can Ortega chilies, diced
1 can chopped black olives
1 c. sour cream
1 can cream of chicken soup
1 can cream of celery or mushroom soup
2 c. shredded Cheddar cheese

Shred chicken, mix with chilies and olives. Mix together sour cream and soups and HALF mixture to chicken mixture. (Should have consistency of tuna salad).

Add 1/2 cup water to reserved soup mixture. Pour 1/3 of this mixture on the bottom of baking pan. Put chicken and cheese in each flour tortilla, roll up and place in pan.

Pour remaining liquid over rolled tortillas. Sprinkle cheese on top. Bake at 350 degrees for 1/2 hour.