2 Tbsp Butter 1/2 Cup Onion
1 tsp Garlic, Minced 1/4 Cup Olives, Sliced
1 Can (10.5 oz.) Cream of Chicken Soup 1 Cup Sour Cream
1 Can (4.5 oz.) Green Chilies 1 1/2 Cup Cooked Chicken, Shredded
1 1/2 Cup Cheese, Shredded 1/4 Cup Milk
10 Tortillas
In a medium sauce pan saute onion and garlic in butter. Add 1/4 cup olives, soup, 1/2 cup sour cream, and green chilies; mix well. Reserve 3/4 cup sauce and set aside.
To remaining sauce, add chicken and 1/2 cup cheese.
In a small bowl, combine reserved sauce with remaining sour cream and milk; mix well. Spread 1/2 cup sauce over the bottom of 9X12″ freezer pan.
Place 1/4 cup chicken mixture in each tortilla and roll. Place seam side down in freezer pan. Sppon remaining sauce over filled tortillas, covering completely. Freeze.
To serve; thaw, bake at 350 for 25 minutes. Sprinkle with 1 cup of cheese and return to oven until cheese melts.
