• Heat oven to 350 degrees.

Preferred Chicken Cooking Method:

• Use a meat mallet to pound a large chicken breast to 1/2-inch thick.
• Brush chicken with oil and season generously with Southwest Seasoning.
• Grill on an indoor grill. Let rest 5 minutes and then chop into small cubes.

Filling:

• Melt margarine in medium saucepan over medium heat. Add onion and cook until onion is tender. When onions are almost done, add garlic and cook 1 to 2 minutes more.
• While onions are cooking, in a medium bowl combine half of the olives, the soup, half of the sour cream, and the green chilies. Mix well.
• When onions and garlic are done, add sour cream mixture and stir to combine.
• Reserve 3/4 cup of the mixture and set aside for the sauce.
• Stir chicken and 1/2 cup cheese into remaining filling.

Sauce:

• In small bowl, combine reserved 3/4 cup sour cream mixture and add remaining sour cream and milk. Blend well.

Assembly

• Place about 1/4 cup filling in the center of each warm tortilla; roll up. Place seam side down into a 9×13-inch baking dish.
• Pour sauce over enchiladas and sprinkle with remaining cheese and olives.
• Bake at 350 degrees for 20 to 25 minutes or until thoroughly heated and cheese melted.