Easy Chicken Enchiladas

Brush tortillas with butter on both sides. In center of each tortilla, pile about 1/4 cup of the diced chicken, a tablespoon or two of the ripe olives, a scant teaspoon of chopped onion, and a sprinkling of shredded cheese. Roll up and place filled tortillas side by side in a buttered baking dish, 11x7-inch or 9-inch square. In a small saucepan, sauté garlic in oil for 1 minute. Add tomato sauce, water, and chili powder. Pour sauce over the rolls, and sprinkle with 2 tablespoons chopped onion and 1/4 cup shredded cheese. Bake at 350° for 15 to 20 minutes, until hot.
Serves 4.

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