1 cup cooked diced chicken
1 doz. flour tortillas (corn tortillas)
1 pint sour cream
2 can cream of chicken soup (see recipe for variation)
1 cup sliced olives
4 oz. diced chilies
1 lb. sharp cheese
Mix sour cream and chicken soup. Reserve 1/3. Add 2/3 to chicken, olives, chilies and 2/3 of cheese. Fill tortillas, roll up. Place in baking dish. Cover with reserved soup and top with remaining cheese. Bake 325 degrees for 30 minutes.
(Gluten free alternative)
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