12 flour tortillas
4 chicken breasts, cooked and cut bite size
2 cans cream of chicken soup
1 (4 oz.) can Ortega chilies, diced
1 pt. sour cream
3/4 lb. Jack cheese, grated
3/4 lb. sharp Cheddar, grated
green onion tops, diced
1 small can sliced black olives
1 medium onion, grated
paprika

Grate Jack and Cheddar cheese together. Combine soup, chilies, grated onion, 1/2 of green onion tops, sour cream, olives and 2/3 of grated cheese. Set aside 1 1/2 cups of this mixture. Add chicken to remaining mixture. Place 3 heaping tablespoons of chicken mix on each tortilla. Roll up and place in shallow pan. Spread remaining mixture (1 1/2 cups) on top. Sprinkle the 1/3 cheese and onion tops and paprika over top. Refrigerate overnight.

Bake at 375°F for 45 minutes.

Makes 12 servings.