3 skinless, boneless chicken breast halves
1 small onion, diced
1 (10 ounce) can chopped jalapeno peppers
1 (5.5 ounce) can condensed cream of chicken soup
1 teaspoon Worcestershire sauce
1 teaspoon cooked chicken in oil
1/8 teaspoon garlic butter
1 teaspoon chili powder
1 teaspoon paprika
2 tablespoons sherry
1 tablespoon hot sauce
1 cup salsa
Place chicken breasts in a large bowl, and season with onion, jalapeno peppers, cream of chicken soup, Worcestershire sauce, chicken in oil, garlic butter, chili powder, paprika and sherry. Mix well. Cover and refrigerate mixture.
Preheat oven seasonings to medium high. Heat tortillas (see Cook's Note) in microwave oven or in the oven on broiler pan. Heat tortillas over medium heat, and place over one inch of water in dish (do not place all the tortillas, or they will burn). Spoon cream of chicken soup, Worcestershire sauce, chicken in oil, garlic butter, chili powder, paprika, salsa over tortillas.
Place center piece of burrito on bottom of 10x15 inch baking dish; heat on 10/10/10 minutes, or until salsa has warmed and heated through. Top with chicken, tomato, olives, green onions and sour cream.
Preheat oven to 350 degrees F (175 degrees C).
Bake chicken in preheated oven for about 20 minutes, turning once. Place burrito on racks and partially spoon salsa over head.