Meat from 1 roasted chicken
10 flour tortillas
2 cans cream of chicken soup
1 pt. sour cream
1 can roasted chili peppers
1 c. grated cheddar or Monterey Jack cheese
Chopped green onions to taste

Filling: Cook chicken, grated cheese and a little sauce so it will stick together.

Sauce: Combine soup, sour cream, and chili peppers.

Spoon filling in each of the tortillas and roll up. Place in 9 x 13 inch pan. Cover with sauce and top with more cheese. Bake at 350 degrees for 30-45 minutes. Garnish with sour cream, olives and salsa.