Serves: 8
Total Calories: 277

2 tablespoons margarine or butter, melted
1/2 cup chopped onion
1 garlic clove, minced
1/2 cup sliced ripe olives, drained
1 (10 3/4-ounce) can condensed cream of chicken soup
1 (8-ounce) container sour cream
1 (4 1/2-ounce) can chopped green chili, drained
1 1/2 cups cubed cooked chicken
6 ounces (1 1/2 cups) shredded Cheddar cheese
1/4 cup milk
10 corn tortillas, heated

1. Heat oven to 350°F. To make sauce, melt margarine in medium saucepan over medium heat. Add onion and garlic cook and stir until onion is tender. Add 1/4 cup of the olives, soup, 1/2 cup of the sour cream and green chiles mix well. Reserve 3/4 cup sauce set aside. Stir chicken and 1/2 cup of the cheese into remaining sauce.

2. In small bowl, combine reserved 3/4 cup sauce with remaining sour cream and milk blend well. Spread 1/2 cup sauce over bottom of ungreased 13x9-inch (3-quart) baking dish.

3. Place about 1/4 cup chicken mixture down center of each warm tortilla roll up. Place, seam side down, over sauce in baking dish. Spoon remaining sauce over top of filled tortillas, covering completely.

4. Bake at 350°F. for 20 to 25 minutes or until thoroughly heated. To serve, sprinkle with remaining 1 cup cheese and 1/4 cup olives. Let stand 5 minutes before serving.

Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 350 * Calories from Fat: 200 * % Daily Value: Total Fat: 22 g 34% * Saturated Fat: 10 g 50% * Cholesterol: 65 mg 22% * Sodium: 630 mg 26% * Total Carbohydrate: 22 g 7% * Dietary Fiber: 2 g 8% * Sugars: 3 g * Protein: 17 g * Vitamin A: 20% * Vitamin C: 35% * Calcium: 30% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 2 Lean Meat, 3 Fat or 1 1/2 Carbohydrate, 2 Lean Meat, 3 Fat

Nutritional Facts:

Serves: 8
Total Calories: 277
Calories from Fat: 131

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