1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/3 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
3 cans (8 ounces each) tomato sauce
1 tablespoon chili powder
1/4 teaspoon ground cumin
1 can (2-1/4 ounces) sliced ripe olives, drained
10 flour tortillas (8 inches)
1/2 cup shredded Monterey Jack cheese
In a bowl, combine chicken, 1 cup cheddar cheese, soup, onion, salt and pepper; set aside. In a saucepan, combine tomato sauce, chili powder, cumin and olives. Simmer, uncovered, for 5-10 minutes.
Meanwhile, spoon 1/3 to 1/2 cup chicken mixture down the center of each tortilla. Roll up; place seam side down in a greased 13x9-in. baking dish. Top with the tomato sauce mixture; sprinkle with Monterey Jack cheese and remaining cheddar cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.