10 corn tortillas
1/4 c. oil
2 cooked chicken breasts, diced
1 c. sour cream
1 tbsp. garlic salt
1 1/2 tsp. chili powder
1 tsp. salt
1 tsp. pepper
1 1/2 tsp. cumin
1/2 can (4 oz.) chopped ripe olives
1 can (4 oz.) diced green chilies, drained
1 1/2 c. shredded Monterey Jack cheese
1 c. shredded Cheddar cheese

Fry tortillas in hot oil for 10 seconds on each side. Stir together chicken, sour cream, garlic salt, chili powder, salt, pepper, cumin, olives, chilies and Monterey Jack cheese. Spoon about 1/2 cup of the mixture down the center of each tortilla. Roll up to enclose.

Place tortillas seam side down in a single layer in a shallow 8 x 8 x 2 inch baking pan. Bake covered in a 375 degree oven for 30 minutes. Remove cover and sprinkle with Cheddar cheese. Bake, uncovered, for 5 minutes or until cheese melts. You can serve with shredded lettuce, chopped tomatoes and or guacamole.