Chicken Enchiladas

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.