3 c. cooked chicken, diced
1 c. Jack cheese, grated
1 c. green chilies, chopped
1 small can black olives, chopped and sliced
12 flour or corn tortillas

Sauce:

1 can cream of chicken soup
1 c. sour cream

Mix chicken, cheese, chilies and olives together. Combine the sour cream and chicken soup for the sauce. If using corn tortillas, fry them in oil but leave them very soft. Stuff tortillas with chicken mixture. Fold tortillas. Place them in baking dish. Cover with sauce mixture. Bake for 30 minutes at 350°F. (Adding a little sauce to the chicken mixture before stuffing and rolling the tortillas will moisten them a little better.)

Submitted by: Janet Holloway