Sour Cream Sauce Chicken Enchiladas with olives

These tender chicken and olive enchiladas are mildly sauced in a sour cream gravy. We used Tapatio hot sauce but tomatillo sauce is great in it too.

4-6 flour tortillas, burrito size

2 cups cooked chicken, shredded

1 cup cheddar cheese, shredded

½ cup sliced olives

3 Tbsp butter

3 Tbsp flour

½ cup onion, diced

Garlic salt and pepper, to taste

2 cups chicken broth

1 cup sour cream

Tapatio or hot sauce, to taste (or up to ½ cup tomatillo sauce)

1 cup pepper jack cheese, shredded

Mix together chicken, cheddar and olives. Cook butter and flour in a medium size skillet for about 2 minutes over medium heat. Stir in onion, garlic salt and pepper. Pour in the chicken broth a little at a time until the sauce looks smooth and is a gravy consistency. Turn off the heat and stir in the sour cream and add a few shakes of hot sauce or the tomatillo sauce. Pour one third of the mixture into the chicken mixture. Warm the tortillas in a skillet or over a griddle (this will make them more pliable). Pour one third of the sour cream gravy in a casserole dish or slow cooker. Top warmed tortillas with ⅓ cup mixture of chicken and roll up. Place enchilada in the casserole dish or slow cooker. Repeat with the rest of the mixture. Top with the pepper jack cheese. Bake in the oven at 350* until the cheese is melted or in the slow cooker for about 30 minutes.