Chicken Enchiladas

3 cups cooked chicken, cut into small cubes
1 can cream of mushroom
1 pt. sour cream
1 small can sliced olives
1 can chopped green chilies
2 cloves garlic, minced, sauteed
1 onion, diced and sauteed in butted with garlic
2 c grated cheddar cheese
2 flour tortillas

Mix together soup and sour cream and spread thin layer in a 9 X 13 inch pan
Mix chicken, onions, garlic, chillies, and olives in remaining sour cream mixture (first remove 1/2 cup for later use).
Stuff tortillas with mixture and some cheese.
Lay rolled tortillas on the sauce in the pan.
Spread remaining sauce on top and sprinkle with remaining cheese.
Bake at 350 for 30 minutes (uncovered).

From the kitchen of Sheri Wadsworth