4 to 6 chicken breasts cooked and cut into pieces
1 - 4 oz. can green chilies, diced
2 c. sour cream
2 - 10 3/4 oz. cans of cream of chicken soup
1 - 4 oz. can black olives, sliced
1 lb. Monterey Jack or Cheddar cheese, shredded
12 flour tortillas

Cut chicken into bite-sized pieces; set aside.

Mix together chilies, sour cream, soup, olives and half of the shredded cheese. Divide this mixture in half.

To half of the mixture add chicken. Spoon this mixture with chicken down center of each tortilla and roll up, placing seam side down in a 9 x 13 greased pan. Cover tortillas with remaining half of mixture.

Top with remaining cheese and bake 350°F for 30 to 45 minutes, until heated through.

Serves 12.

May be made early in the day and refrigerated. Adjust cooking time accordingly.