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CREPES ENSENADAIngredients:4 chicken breasts, cooked and shredded1 large can diced green chilies (Ortega - drained)1 lb. Jack cheese, grated2 small cans chopped black olives1 bunch green onions, chopped1 dozen flour tortillas2 jars salsa1-1/2 cans cheddar cheese soup1 lb. cheddar cheese grated Method:Mix first five ingredients and divide evenly on flour tortillas. Roll up and place in a 9x13 inch pan. Mix the sour cream and cheese soup and pour over rolled tortillas. Pour salsa over the sour cream and soup. Top with cheddar cheese grated. Bake uncovered 350 degrees for 15 minutes or until bubbly. Yield: Serves 8 - 12 and may be prepared in advance.