| | Directions | | Fry tortillas in oil for a few seconds, just until soft. In a large bowl, combine chicken, sour cream and cheese. Scoop 2 spoonfuls into a tortilla and wrap up. Place in a 9x13" baking pan. Pour sauce over tortillas and top with chopped olives. Bake at 350 for about 20 minutes. |
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| Ingredients | | - |  | 12 corn tortillas |
| - | | 2 cups cooked and diced chicken |
| - | | 8 ounces Sour Cream |
| - | | 8 ounces shredded Monterey Jack cheese |
| - | | 1 can green chili sauce or 1 large can enchilada sauce (large can) |
| - | | 1 can black olives (small can) |
| - | | Oil for frying |
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