butter
1/2 c. chopped onions
3 or 4 chicken breasts, boiled, boned and shredded
1 can cream of chicken soup
1 can cream of mushroom soup
2 small cans chopped green chilies
1 carton sour cream
flour tortillas
grated Cheddar cheese
sliced black olives
salt and pepper to taste

Sauté onions in butter. Add to shredded chicken with 1 can of chopped green chilies. Roll in flour tortillas.

Top With: Mix sour cream, 1 can of cream of chicken soup, 1 can cream of mushroom soup, 1 can of chopped green chilies and salt and pepper. Sprinkle with black olives and grated Cheddar cheese.

Bake at 350°F for 45 minutes until hot and bubbly.

Note: You can soften flour tortillas in hot oil for just a few seconds.