1 (3 lb.) fryer chicken, boiled off the bone and cut into sm. pieces
10 (8 inch) flour tortillas
1 (16 oz.) can refried beans
1/2 c. chopped green onions
1 (4 oz.) can green chilies
1 (12 oz.) jar salsa, divided
1 (10 oz.) can enchilada sauce
1 lb. Monterey Jack cheese, grated
1 lb. sharp Colby cheese, grated
1 pt. sour cream
1 sm. can sliced black olives

Mix chicken with 1/2 of the jar of salsa. Blend refried beans with the onions and chilies. Before rolling, fill tortillas 1 ingredient at a time to be sure they are each evenly filled. Place 1 spoonful of bean mixture, then 1 spoonful of chicken in the center of the tortilla. Sprinkle with Monterey Jack cheese. Roll each side up and over the filling. Arrange in rows in a 9 x 13 inch pan, seam side down. Mix enchilada sauce with remaining 1/2 of salsa. Pour over enchiladas. Bake in 350 degree oven for 30 minutes. Top with Colby cheese. Bake 8 to 10 minutes more or until cheese melts. Serve topped with sour cream and olive slices. Serves 6.