2 c. cooked, diced chicken or turkey
1 c. Monterey Jack cheese, shredded
1/2 c. sliced black olives
1 med. onion, diced
1 clove garlic, finely chopped
2 tbsp. parsley, chopped
1/4 c. cilantro, chopped
2 tbsp. vegetable oil
1/2 tsp. salt, optional
1 can (4 oz.) diced green chilies
1 can cream of chicken soup
1 can golden mixture soup
1/2 c. sour cream
8 med. corn/flour tortillas
1/2 c. shredded Monterey Jack cheese
Chopped, green onion
Sliced, black olives
Dairy sour cream

Mix the chicken with cheese and olives and set aside. Saute onion, garlic, parsley and cilantro in oil until tender. Add salt, green chilies mix well. Combine soups with 2 cups water; add sour cream; mix well with sauted mixture. Cover the bottom of 9 x 13 baking dish with sauce. Dip tortillas in sauce to soften. Fill with chicken, cheese, olive mixture, and sauce. Roll up and put into baking dish. Pour remaining sauce on top. Bake 30 minutes at 350 degrees. Put remaining cheese on top during last 5 minutes of baking. Garnish with green onion, olives and sour cream. Serve immediately.

I have about 100 recipes that Jim joyously collected and kept during our marriage. My mood lifts and I think only happy thoughts when I recall Jim donning his chefs apron. I, as a female, would never debate that cooking is strictly a womans pursuit after all "Only a fool would argue with a skunk, a mule or a cook."