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2 cups diced cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese
1 (2 1/4-ounce) can sliced ripe olives, drained
2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
6 to 8 flour tortillas (8 inches)

SAUCE:
1 medium onion, diced
1/2 green pepper, diced
1 tablespoon cooking oils
1 (4-ounce) can chopped green chilies
1 (15-ounce) can tomato sauce
2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon garlic powder
1 cup (4 ounces) shredded cheddar cheese


Combine first seven ingredients. Divide evenly among tortillas. Roll up and place, seam side down, in a 13-in. x 9-in. x 2-in. baking pan. For sauce, in a skillet, sauté onion and green pepper in oil until tender. Add chilies, tomato sauce, chili powder, sugar and garlic powder; mix well. Pour over tortillas. Cover with foil. Bake at 350° for 30 minutes. Sprinkle with cheddar cheese and return to the oven for 10 minutes.


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