1 1/2 c. Monterey Jack cheese
1 med. onion, chopped
1 tsp. minced garlic
2 tbsp. butter
1 (1 lb.) can tomatoes
3/4 tsp. oregano
1/2 tsp. salt
1/4 tsp. thyme
1/8 tsp. pepper
1 (2 oz.) can sliced mushrooms
1 1/2 tbsp. flour
1/2 c. pitted ripe olives
1 1/2 c. cubed, cooked chicken
8 flour or corn tortillas

Cube or grate cheese. Saute onion and garlic in butter approximately 5 minutes. Add tomatoes, oregano, salt, thyme and pepper. Bring to boil and simmer, uncovered 20 minutes. Blend liquid drained from mushrooms with flour. Stir into tomato mixture. Add mushrooms, ripe olives, cut into wedges and chicken. Cook, stirring until mixture thickens and chicken heats through.

Spread out tortillas and ladle chicken mixture into center. Sprinkle with cheese. Roll tortillas around filling. Place 2 seam side down in each of 4 individual bakers for company dinners. For an informal family dinner, may be placed in a baking dish. Sprinkle with remaining cheese. Run under broiler to melt cheese. Makes 4 servings.