2 cans cream of chicken soup
1 (8 oz.) carton sour cream
1 (3 oz.) green chilies, diced (hot to desire)
8 oz. mild Cheddar cheese, shredded
8 oz. Monterey Jack cheese, shredded
1 (6 oz.) can black olives, sliced
3 chicken breasts, cooked, boned & diced
12 med. flour tortillas, regular size (6 inches across)

Combine soup, sour cream and chilies, and 1/2 of the cheeses and 1/2 of the olives. Then divide this in half; add chicken to one of the half portions. Portion this meat, mix equally on each of the 12 tortillas. Roll up and place seam side down in a greased 9 x 13 inch pan. Take remaining half of sauce and spread over top with remaining cheese and olives. To garnish, bake at 350 degrees for 30 to 40 minutes or even more.