3 c. half and half
6 chicken bouillon cubes
1 lg. onion, chopped
1 clove garlic, crushed
2 tbsp. butter
2 c. Hunts Tomato Sauce
6 whole chicken breasts, simmered, boned, skinned, and cut into bite- sized pieces
2 4-oz. cans diced green chilies
1 6-oz. can black or green olives, chopped
1 tsp. salt
12 (10-inch) flour tortillas
1/2 lb. Monterey Jack cheese

Heat half and half with bouillon cubes; let stand. Saute onions and garlic in butter. Add tomato sauce, chicken, green chilies, olives, and salt; simmer 10 minutes.

Grease a 9x13-inch baking pan. Divide the chicken mixture into 12 equal portions, dip tortillas in the half and half mixture, fill the tortillas with the chicken mixture, roll, and place, seam side down, in prepared pan. Pour the rest of the half and half mixture over the top and grate the cheese over this. Cover and refrigerate overnight. Bake at 350 degrees for 30-45 minutes, until tortillas are lightly browned.