12 tortillas (flour)
2 c. diced cooked chicken
2 cans cream of chicken soup
7 oz. can chilies
1 pt. sour cream
3/4 lb. Jack cheese
3/4 lb. Cheddar cheese
Green onion tops and grated onion
1 can black olives

Mix soup, onion and tops, sour cream, olives and most of the cheese. Set aside 1 1/2 cups without chicken. Combine chicken with remainder. Fill each tortilla with approximately 1/2 cup and roll up. Place in 9x13 casserole. Pour remainder of sauce over top and add remainder of the cheese. Refrigerate overnight. Bake at 350, 45 minutes.