1 pkg. tortillas
1 can cream of chicken soup
1 lg. carton sour cream
1 can chopped green chiles
Monterey Jack cheese, cut in strips
1 can whole green chiles
8 strips boneless chicken breasts

To make sauce combine cream of chicken soup, sour cream, and chopped chiles; set aside. Make tortillas pliable by dipping them in sauce. Spray a 2-quart casserole dish with oil, then smear dish with sauce. In tortillas, roll cheese, strip of chili, and chicken. Place in casserole dish.

Cover the enchiladas with the rest of sauce; cover well. Add sliced pitted black olives on top. Sprinkle with grated cheddar cheese. Cook 1 or 1 1/2 hours at 350 degrees uncovered. Serve immediately.