In small saucepan, dissolve the butter and bouillon cubes over medium heat. Add 3/4 cup water and heat until just boiling. In a small cup, dissolve corn or tapioca starch in 2 tablespoons cool water. Add this mixture slowly to the saucepan, stirring constantly. Stir over medium heat until the mixture thickens (2-3 minutes). Remove from heat.
In an extra-large bowl, combine the refried beans, chicken meat, onion, chiles, and mixture from the saucepan. Mix well.
Pour 1/2 to 2/3 can of the tomato sauce in the bottom of a 13” x 9” baking dish. Scoop 2 tbs of the mixture into a Teff wrap and roll into thirds. Place in the baking dish, folded side down. Continue filling wraps in this manner, lying them side by side in your baking dish. You may need to squish them together a bit to fit the entire batch into your pan.
When the pan is full of filled wraps, pour the remaining tomato sauce over the rows of enchilada wraps, covering what you can. Top with the grated cheese and olives.
Bake at 350°F for 35 to 40 minutes, or until dish looks bubbly on the edges and cheese is golden brown. Serve with plain white rice, salsa, and sour cream.
Serve with plain white rice, salsa, and sour cream.
Variation: You may also use regular corn tortillas instead of the Teff wraps. Don’t worry if they crack a bit, you won’t notice in the final product. You may also use leftover holiday turkey instead of the canned meat. For additional flavor, add an extra can of green chiles.