6 chicken breast, boned, skinned & cut into thin strips
1/2 c. sliced green onions
1 clove garlic, minced
3 tbsp. cornstarch
4 c. cold chicken broth, defatted
1 1/2 c. fat free Monterey Jack cheese, shredded, divided
1/2 c. fat free Miracle Whip
1/2 c. fat free sour cream
1 (4 oz.) can chopped green chilies, undrained
1/2 c. ripe olives, divided
1/4 c. chopped parsley
12 (7 inch) flour tortillas

Heat nonstick skillet, spray with Pam. Add chicken, onions and garlic. Cook, stirring frequently until chicken is golden and cooked through, about 10 minutes.

In saucepan stir together cornstarch and add chicken broth. Bring to a boil, stirring constantly. Boil 1 minute. Stir in 1 cup of the cheese, salad dressing, sour cream, chilies, 1/4 cup of the olives and parsley until smooth.

Remove 1 cup sauce and stir into chicken mixture. Spoon 2 tablespoons chicken mixture into each tortilla, roll to enclose. Place tortillas, seam side down in 9 x 13 inch pan. Pour remaining sauce over top with remaining cheese and olives. Bake at 350 degrees for 25 minutes or until thoroughly heated.