1 dozen flour tortillas

FILLING:

2 cans cream of chicken soup, undiluted
1-2 c. cooked poultry, chopped, boned, skinned
1 c. sour cream or substitute
1 sm. can chopped green chilies
1/2-3/4 c. chopped onions
1/2-1 c. shredded cheddar cheese
Salt & pepper to taste

Put a couple of tablespoons of filling in each tortilla and fold in thirds. Place seam down in baking dish.

TOPPING: Left over filling and 1/2 to 1 cup shredded cheese and 1 small can black olives, chopped.

Bake, uncovered at 325 degrees for 30 minutes (hot and bubbly). Can be doubled and frozen before baking.