1 whole chicken, deboned and coarsely chopped
1 sm. can green chilies, chopped
2 cans cream of chicken soup (undiluted)
1 onion, chopped
1 (16 oz.) sour cream
1 tsp. garlic salt
1 tsp. pepper
6 oz. Monterey Jack cheese, shredded
6 oz. sharp Cheddar cheese, shredded
1 pkg. lg. flour tortillas

Saute onion in butter; add soup, chicken, sour cream, chiles, garlic salt and pepper. Prepare and refrigerate. Fry tortillas briefly. Fill with mixture; fold in thirds and place in baking dish.

Sprinkle with both cheeses. Pour remaining mixture on top; sprinkle with cheeses. Heat in 350 degree oven until cheese bubbles. Garnish with ripe olives. This dish may be prepared and refrigerated or frozen until time to cook.