1/2 c. onion, chopped
1 garlic clove, minced
2 tbsp. butter, melted
1/2 c. sliced ripe olives, drained
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (8 oz.) carton (1 c.) dairy sour cream
1 (4 oz.) can chopped green chilies, drained
1 1/2 c. cooked chicken, cubed
6 oz. (1 1/2 c.) Cheddar cheese, shredded
1/4 c. milk
10 corn tortillas

Heat oven to 350 degrees. In medium saucepan over medium heat; cook onion and garlic in butter until onion is tender. Stir in 1/4 cup of the olives, soup, 1/2 cup of the sour cream and green chilies; set aside. Stir chicken and 1/2 cup of the cheese into remaining sauce. In small bowl, combine reserved 3/4 cup sauce with remaining sour cream and milk; blend well. Spread 1/2 cup of the sauce over bottom of ungreased 9 x 13 inch (3 quart) baking dish.

Heat tortillas as directed on package. Place about 1/4 cup chicken mixture down center of each warm tortilla; roll up. Place seam side down in a row in center of baking dish. Spoon remaining sauce over top of filled tortillas, covering completely. Bake at 350 degrees for 20 to 25 minutes or until thoroughly heated. To serve, sprinkle with remaining 1 cup cheese and 1/4 cup olives. Let stand 5 minutes before serving. 6 to 8 servings.