Cheesy Chicken Enchilada Bake
Mary Adams

 

½ cup chopped onion
2 Tablespoons butter
1 pkg. Mexican Velveeta
½ cup milk
½ cup sliced olives
1 chicken, cooked and cut into small cubes
Flour tortillas

Saute’ onions in butter. Add most of the cheese and milk. Reduce heat till cheese melts.

Add chicken and olives, mix well. Brush tortillas with a little vegetable oil. Spoon chicken mixture into tortillas and roll up.

Place in 9 x 13” pan seam side down. Top with remaining mix and cheese. Bake at 350 degrees for 15 minutes.