2 whole chicken breasts
2 (10 1/2 oz.) cans chicken soup
1 pt. sour cream
1 (4 oz.) can chopped green chilies, save some for garnish
Vegetable oil
1 doz. corn tortillas
3/4 c. chopped onion
3 c. grated Cheddar or Monterey Jack cheese or combination of both
Ripe olives

Boil chicken breasts 20 to 25 minutes. Remove meat from bone and chop. Mix chicken meat, soup, sour cream, and chilies together. Heat oil in small fry pan; dip each tortilla in hot oil until softened and drain on paper towels. Spread thin layer of creamed mixture in bottom of 9 x 13 inch pan. Spread equal amounts of creamed mixture down the middle of each tortilla and sprinkle with onion and cheese. Roll up tortilla and place, seam side down, in prepared pan. Pour remaining mixture over top and sprinkle remaining cheese. Bake at 350 degrees for 25 to 30 minutes. Garnish with black olives and chilies.