Chicken Enchilada Bake - cooking recipe

Ingredients

2 Tbsp. margarine
1/2 c. chopped onion
1 garlic clove, minced
1/2 c. ripe olives, diced
1 (4 oz.) can diced green chilies, drained
1/2 c. sour cream
1 can cream of chicken soup
1 1/2 c. cubed cooked chicken
4 oz. shredded Cheddar cheese
8 flour tortillas
1/2 c. milk

Preparation

Heat oven to 350\u00b0.
In saucepan, melt margarine; saute onion and garlic until tender.
Stir in 1/4 cup ripe olives, chilies, sour cream and soup.
Mix well.
Save 3/4 cup sauce; set aside. Fold in chicken and 1/2 cup cheese to remaining sauce.
Warm tortillas as directions on package say.
Fill tortillas with chicken mixture; roll up.
Place seam side down in ungreased 12 x 8-inch baking dish.
In small bowl, combine 3/4 cup reserved sauce and milk.
Spoon over tortillas.
Bake at 350\u00b0 for 30 to 35 minutes, or until bubbly.
Sprinkle with remaining cheese and olives.