1 doz. med. flour tortillas
4 chicken breasts
2 cans cream of chicken soup
1 (8 oz.) mild diced chilies
1 (4 oz.) can ripe olives, sliced
1 pt. sour cream
1 lb. Monterey Jack cheese
1 lb. med. cheddar cheese
Chopped green onions
Paprika to garnish
1 onion, grated

Boil chicken breasts for 20 minutes and cut into bite sized pieces. Combine: soup, chilies, onion, olives, sour cream and part of the cheese (save some cheese for the top). Take out 2 1/2 cups of this mixture for the top. To remaining sauce add chicken. Place 2 to 3 heaping tablespoons on tortilla and roll up. Put in large baking dish. put 2 1/2 cups of sauce on top and the rest of the cheese. Then put chopped green onions on top and sprinkle with paprika. Refrigerate overnight. Bake at 350 degrees for 45 minutes. This is rich so it serves quite a few people.