1 onion, finely chopped
2 tbsp. butter
4 c. chopped, cooked chicken
1 (4 oz.) can chopped green chilies
1 (10 1/2 oz.) can cream of chicken soup
1 1/2 c. sour cream
1 can black olives
3/4 lb. each cheddar & Monterey Jack cheese
Corn tortillas

Mix all ingredients together in bowl. Heat oil in skillet, dip tortillas in and out, drain on paper towel. Stuff tortillas with filling, roll and place in baking dish (with butter on bottom, melted). Spread remaining filling over top. Bake, uncovered at 300 degrees until bubbly.