1 boiled chicken, cut up (2 c.)
1 can Rotel tomatoes, diced
1 (3 oz.) cream cheese
1 (8 oz.) sour cream
1 c. cheese (Cheddar-Monterey)
Black or green olives (optional)
Tortilla shells

1. Soften cream cheese; 1/2 can tomatoes and chicken, mix together. This is the filling.

2. Prepare tortillas and fill. Place in 9 x 9 inch pan. Pour sour cream and remaining tomatoes (mixed together) on top.

3. Top with grated cheese.

4. Bake 15-20 minutes at 350 degrees, uncovered.