Ingredients:
1 pound shredded chicken (cooked)
4 ounces salsa verde
1 onion, chopped
2 Tbsp flour
1 can beef stock
8 to 12 flour tortillas
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
Preheat oven to 350. In a large skillet over medium
 heat saute onion in butter until translucant.  Add flour, 
and wisk for a minute or two.  Wisk in stock, and
 bring to a boil.  Lower heat and allow to thicken. 
 Then stir in sour cream.  Season with salt and pepper. 
 In a seperate bowl mix chicken, salsa, olives and half 
of the sour cream sauce.  Fill tortillas with even amounts 
of the chicken mixture, roll them up, and place them 
in greased 9X13 pan.  Pour remaining sauce over tortillas 
and top with cheeses.  Cook for 25 to 30 minutes, or until 
cheese is bubbling.