1 can cream of chicken soup
1/2 c sour cream
2 Tbsp butter or margarine
1/2 c chopped onion
1 tsp chili powder (optional)
2 c diced cooked chicken
1 can (4 oz) chopped green pepper
6-8 flour tortillas
1 c cheddar cheese
1 can olives
Preheat oven to 375 degrees. Cream soup & sour cream until smooth. Cook onion in butter until tender (do not make onions crispy). *Add chicken, pepper, & 1/4 of soup mix. Spoon into tortillas & fold them up in a square dish. Pour remaining soup mixture on top of tortillas. Sprinkle olives on top. Cover w/tin foil & cook for 15 min. Uncover & add cheese. Cook for 5-10 minutes and serve immediately.
*For a casserole-type alternate (and a faster and easier dish), rip up 6 tortillas instead putting the mixture in the tortillas, and mix it all together and put it in the square dish. Finish up with olives and cheese on top as directed.
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