This is a regular in my cookbook. Easy and tasty!

1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 oz) can diced green chiles
1 cup chopped black olives
1 (10.75 oz) can cream of mushrooms
1/2 cup sour cream
1 1/2 cups of cubed chicken, cooked
1 cup shredded Cheddar cheese, divided
4-6 (12 inch) flour tortillas
1/4 cup milk

1. Preheat oven to 350 degrees. Lightly grease a medium baking dish

2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup, olives and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together

3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish

4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in preheated oven for 30-35 minutes, or until cheese is bubbly