1 onion, chopped
1 can chopped ripe olives
1 can diced green chilies
2 cans cream of chicken soup
1 pound grated cheddar cheese, divided
1 pint sour cream
season with garlic, red pepper flakes, salt and pepper, to taste
10-12 tortillas
Cook onion and chicken until done, then add the olives, chilies, soup, sour cream, seasonings, and cheddar cheese, reserving 1/2 to 3/4 Cup of the cheese to sprinkle on top. Cook until just hot and cheese is melted. Using a large slotted spoon, remove mostly chicken and some sauce, and roll into flour tortillas. Place the tortillas into a 9x13 baking dish. Pour whatever sauce is remaining over the top of the tortillas. Bake in oven 350 for 20-30 minutes or until bubbly on top.
