- 1/3 lb monterey jack cheese, grated
- 5 oz. farmer cheese, grated
- 1/3 cup black olives, pitted, diced
- 2 1/2 cups cooked chicken, shredded (use leftover chicken from making stock)
- 1 cup iceberg lettuce, shredded
- 4 large flour tortillas
- salt and pepper
- 1/2 cup hot salsa
- 1 avocado, sliced
- 1/4 cup sourcream
- Preheat the oven to 350 F.
- Combine the cheese with the olives and the chicken.
- Season with salt and pepper.
- Place a quarter of the mixture on each tortilla. Roll up and place seam side down on an ungreased baking pan.
- Pour the salsa over top. Cover with aluminum foil and bake for 20 minutes.
- Just before serving, garnish with the iceberg lettuce, sliced avocado and the sourcream.
- Serve.