Instructions: Combine chopped, cooked chicken, soup and Velveeta. Stir until well blended.

Spoon mixture on 8 corn tortillas. Roll up and place seam side down in 9x13-inch baking dish. Top with the jar of salsa, shredded cheese, olives; cover with foil.

Bake at 350F for 30-35 minutes.

Serve with individual salads comprised of prepared guacamole and chopped tomatoes atop a bed of shredded lettuce (see recipe that follows).

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