Sour Cream Chicken Enchiladas

2 tablespoons margarine
½ cup chopped onion
1 clove garlic, minced
½ cup ripe olives, sliced
4 oz can chopped green chilies
1 cup dairy sour cream
1 can cream of chicken soup
1 ½ cups chopped cooked chicken
2 cups shredded cheddar cheese
flour tortillas
1/4 cup milk

Heat oven to 350 degrees. In medium saucepan, melt margarine. Saute onion and garlic until tender. Stir in 1/4 cup ripe olives, green chilies, sour cream and soup. Mix well. Reserve 3/4 cup sauce and set it aside. To remaining sauce fold in chicken and ½ of the cheese. Warm tortillas as directed on package. Spoon about 1/3 cup hot chicken filling down center of each tortilla. Roll up. Place seam-side down in greased 9 x 13 pan. In a small bowl, combine reserved sauce and milk. Spoon over tortillas. Bake at 350 degrees for 30 - 35 minutes or until bubbly. To serve sprinkle with remaining cheese and 1/4 cup olives.

To make for freezer, freeze in individual servings, adding the remaining cheese to the top, and place in freezer before baking.