1 c. sour cream
Sm. green scallions
2 chicken breasts
2 (10 3/4 oz.) cans creamy chicken mushroom soup
12 short flour tortillas
Monterey Jack cheese
Cheddar cheese
Black olives & red pimientos (opt.)

Boil chicken breasts and shred them. Mix all ingredients together except 1 can of soup. Roll the mix in the shells and place in cooking pan. Spread last can over top. Sprinkle extra cheese, olives and pimientos on top. Bake at 250 degrees for 1 hour.