1 doz. flour tortillas
4 large chicken breasts, cooked and cubed
2 cans cream of chicken soup
1 pt. sour cream
3/4 lb. Monterey Jack cheese, grated
green onion, sliced
3/4 lb. Cheddar cheese, grated
1 small can sliced black olives, drained
1 small can green chili peppers, chopped

In large bowl, put 2 cans of soup, sour cream, chiles, green onion and olives. Mix well. Store in grated Jack cheese. Remove 2 cans of mixture and set aside. Add chicken pieces to rest of mixture. Put 2 tablespoons chicken mixture on tortilla and roll up. Place in 9 x 13 pan. Spray with cooking spray first. Pour the 2 reserved soup cans mixture over top of tortillas. Cover with Cheddar cheese.

Bake uncovered until hot and bubbly at 350°F for 30 to 45 minutes. Can be made day ahead for extra flavor.