2 whole chicken breasts
1 (10 1/2 oz.) can cream of chicken soup
1 pt. sour cream
1 (4 oz.) can chopped green chilies (save some for garnish)
Vegetable oil
1 dozen flour tortillas
3/4 c. chopped onion
3 c. grated Cheddar and/or Monterey Jack cheese

Boil chicken breasts 20 to 25 minutes. Remove meat from bone and chop. Mix chicken soup and sour cream and chilies together. Heat oil in small fry pan; dip each tortilla into the hot oil until softened and drain on paper towels. Spread a thin layer of creamed mixture over bottom of 9 x 12 inch pan. Spread equal amounts of creamed mixture down middle of each tortilla. (Reserve some creamed mixture for top.) Sprinkle with chopped onion and cheese (reserving some cheese for the top). Roll up tortilla and place seam side down in prepared pan. Pour remaining mixture over tortillas and sprinkle with cheese. Bake at 350 degrees for 20 to 25 minutes. Garnish with ripe olives.