2 chicken breasts boiled and shredded
1 can gluten free cream of mushroom soup (I like Gluten Free Cafe)
1 brick cream cheese (softened)
1 can diced green chilies
1/2 c. olives, sliced
1 1/2 c. shredded REAL cheddar cheese
gluten free corn tortillas
Preheat oven to 350 degrees. In a bowl, mix first 5 ingredients, plus 1/2 c. of the cheese. In a 9 x 13 baking dish lightly grease the bottom of the pan with butter then pour enough of the chicken mixture to lightly coat the bottom. In each tortilla put about 1 tablespoon of the mixture and roll each tortilla and place into the pan. Once pan is full, pour enough mixture on top to make sure each tortilla is covered. Sprinkle remaining cheese on top. Bake for about 30 minutes.