2 c. cooked chicken (4 chicken breasts equal 2 c.)
1 can chopped Ortega chilies
1 c. Cheddar cheese, shredded
2 cans cream of chicken soup
1 can sliced black olives
1 pt. sour cream
1 c. chopped green onion
1 pkg. flour tortillas
Salt to taste

Mix chilies, soup, sour cream and onions. Spread half of mixture in bottom of pan. Fill tortillas with chicken, olives and cheese. Pour remaining sauce over enchiladas. Top with cheese. Bake at 350 degrees for 30 minutes.