4 chicken breasts, boned, skinned, and baked cut into bite size pieces
2 cans cream of chicken soup
4 oz. can diced green chili peppers
1 pt. sour cream
1 c. sliced black olives (and/or green)
1 c. green onions and tops, chopped
1 lb. sharp Cheddar cheese, grated
12 flour tortillas
Paprika, optional

Combine everything but chicken (and tortillas) and save 1/4 of cheese. Set aside 1 1/2 to 2 cups of this mixture. Add chicken to remaining mixture and spread on tortillas, roll them up and place in greased 9 x 13 inch pan. Cover filled tortillas with the mixture you set aside. Sprinkle remaining cheese (and paprika, optional) on top. Cover and put in refrigerator overnight. Bake at 350 degrees for 45 minutes to 1 hour.