6 lg. size flour tortillas or 10 to 12 sm. flour tortillas
2 (12 1/2 oz.) cans Mexican chicken
1 c. sour cream
1 sm. (4 oz.) diced green chilies
2 c. grated cheddar cheese
1 sm. can chopped olives
2 fresh tomatoes, diced
1/2 c. chopped onions
1/2 c. water

Combine all ingredients except flour tortillas and heat. Using about half the sauce, spread onto tortillas and roll them up and lay in a greased 9 x 13 inch pan, seam side down. Pour remaining sauce on tortillas and cover with more Jack and cheddar cheese. Bake 30 minutes at 350 degrees.