2 whole chicken breasts
2 (10 1/2 oz.) cans cream of chicken soup
1 pt. sour cream
14 oz. can chopped green chiles
Vegetable oil
1 doz. corn tortillas
3/4 c. onion
3 c. Cheddar or Jack cheese, grated
Sliced olives

Boil chicken until tender, remove from bone and chop. Mix meat with soup, sour cream and chiles.

Heat oil in pan. Dip each tortilla in oil until softened and drain on paper towels.

Spread a thin layer of cream mixture over the bottom of 9x12 inch pan. Spread equal amounts of cream mixture down the middle of each tortilla (reserve some mixture for top). Sprinkle with chopped onion and cheese.

Roll up tortillas and place them seam side down in prepared pan. Pour remaining mixture over the top of the tortillas and sprinkle with remaining cheese. Bake at 350 degrees for 25-30 minutes. Garnish with olives and chiles. You may wish to prepared ahead of time and refrigerate before baking.