8 flour tortillas
½ c. chopped onion
2 minced garlic cloves
¼ tsp. pepper
2 T butter
3 T flour
8 oz. sour cream
2 c. chicken broth
4 oz. diced chilies
1 c. Monterey jack cheese
2 c. diced chicken
1 small can sliced olives
In a medium saucepan cook butter, onion, garlic and ½ can of olives until onion turns clear. Stir in flour, add sour cream, chicken broth and chilies. Continue to cook and stir until thickens slightly. Remove from heat and add ½ of cheese. Fill tortillas with a large spoon full of chicken and white sauce. Place in a 9x13 pan. Pour remaining sauce on top. Bake @ 350 for 20 minutes. Sprinkle with rest of cheese and olives over the top and bake another 15 minutes.
*Cover with foil for entire baking time or they will be dry.
