Chicken Enchilada Bake - cooking recipe

Ingredients

2 Tbsp. margarine or butter
1/2 c. chopped onion
1 minced garlic clove
1/2 c. sliced ripe olives
4 oz. can drained diced green chiles
1/2 c. sour cream
10 3/4 oz. can condensed cream of chicken soup
1 1/2 c. cubed cooked chicken or turkey
1 c. shredded Cheddar cheese
8 corn or flour tortillas
1/4 c. milk

Preparation

Heat oven to 350\u00b0.
In medium saucepan, melt margarine; saute onion and garlic in margarine until tender.
Stir in 1/4 cup of the ripe olives, green chiles, sour cream and soup; mix well.
Reserve 3/4 cup sauce; set aside.
Fold in chicken or turkey and 1/2 cup of cheese to remaining sauce.
Warm tortillas as directed on package. Fill tortillas with chicken or turkey mixture.
Roll up.
Place seam side down in ungreased 2-quart baking dish.
In small bowl, combine reserved 3/4 cup sauce and milk; spoon over tortillas. Bake at 350\u00b0 for 30 to 35 minutes or until bubbly.
To serve, sprinkle with remaining cheese and olives.
Makes 8 enchiladas.