4 lg. chicken breasts, cooked & cubed
2 cans cream of chicken soup
1 can diced green chilies
3/4 lb. grated Jack cheese
3/4 lb. grated Cheddar cheese
12 flour tortillas
Green onion tops
1 sm. onion, grated
1 can sliced black olives
1 pt. sour cream

Combine chicken soup, sour cream, chilies, onion, green onion tops and olives with most of the cheese. Set aside about 1 1/2 cups of mixture (without chicken).

Combine chicken with remainder of mixture. Fill tortillas in shallow 9 x 13 inch greased baking dish. Pour remaining sauce over top of tortillas and sprinkle with remaining cheese and onions. Sprinkle with paprika and refrigerate overnight. (Can also be frozen at this point.) Bake at 350 degrees for 45 minutes.