2 cans chunk chicken
2 sm. cans enchilada sauce
1 pt. sour cream or plain yogurt
1 lb. Monterey Jack cheese, grated
1 sm. can olives, sliced
1 pkg. lg. tortillas
1/2 c. onion, diced
1/2 c. grated Cheddar cheese

Pour 1 can enchilada sauce in bottom of pan. Mix sour cream, Jack cheese, chicken, onion, and olives. Roll mixture into tortillas. Place in pan, pour second can enchilada sauce over top of tortillas, top with Cheddar cheese. Bake at 350 degrees for 30 minutes.