Instructions: Preheat the oven to 350*.

Heat a nonstick skillet and spray with vegetable oil cooking spray. Add the chicken, onions, and garlic. Cook, stirring frequently, until the chicken is golden and cooked through, about 10 min. Remove the skillet from the heat and set aside.

In a saucepan stir together the cornstarch and sold chicken broth. Bring to a boil, stirring constantly. Boil 1 min. Mix in 1 cup of the cheese, the salad dressing, sour cream, chilies, 1/4 cup of the olives, and parsley. Stir the sauce until smooth.

Remove 1 cup of sauce and stir into chicken mixture. Spoon 2 tbsp. of the chicken mixture into each tortilla; roll to enclose. Place the tortillas seam side down a 9x13-inch baking dish. Pour the remaining sauce over and top with the remaining cheese and olives. Bake for 25 min., or until thoroughly heated.

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