4 whole chicken breasts, cooked & cut up
4oz diced green chilies
1 pint sour cream
2 cans cream of chicken soup
3/4 lb. Monterey Jack cheese - grated
3/4 lb. Sharp Cheddar cheese - grated
1 cup green onions, chopped (save some tops)
1 cup sliced ripe olives (black)
1 small onion, chopped
12 flour tortillas

Combine soup, sour cream, chilies & most of the grated cheese, green onions, chopped onion & olives. Set aside 1 1/2 cups of this mixture. Combine chicken with remainder of the mix and divide and put on tortillas. Roll each one and place rolled side down in a 9x13" pan. Spread remaining sauce over top of the filled tortillas, sprinkle on remaining cheese and chopped green onion tops. Refrigerate overnight. Bake at 350 degrees for 45 minutes.