6 boneless, skinless chicken breast halves, cut into thin strips
1/2 cup thinly sliced green onions
1 garlic clove, minced
2 tablespoons vegetable oil
1 tablespoon cornstarch
4 cups cold chicken broth
1 1/2 cups (6 oz.) shredded Monterey Jack cheese
1/2 cup salad dressing
1/2 cup sour cream
1 can (4 oz.) chopped green chilies, undrained
1/2 cup pitted olives, sliced
1/4 cup chopped cilantro or parsley
12 6-inch flour tortillas
Saute chicken, onions, and garlic in oil until lightly browned.
Bring cornstarch and broth to boil, stirring constantly. Cook 1 minute more. Remove from heat, add 1 cup cheese, salad dressing, sour cream, chilies, 1/4 cup of olives, and cilantro.
Combine chicken with 1 cup sauce. Spoon onto tortillas and roll up. Place seam down in a 13 x 9 x 2-inch baking pan.
Spoon on remaining sauce. Top with remaining cheese and olives.
Bake in preheated 350 oven 25 minutes or until hot.
