1 pkg. med. flour tortillas
4 chicken breasts, cooked and cubed
1 can cream of chicken soup
1 pt. sour cream
1/2 can med. diced Ortega chiles
1 sm. onion, diced
1/2 lb. Jack cheese, grated
1/2 lb. cheddar cheese, grated
Green onions
Sliced black olives

Combine soup, chiles, sour cream, small onion and cheese. Set aside 1 cup of mixture. Add chicken and place a heaping tablespoon on each tortilla. Roll up and place in a buttered 9x12 shallow pan.

Smooth remaining sauce over top. Cover and refrigerate overnight. Bake at 350 degrees for 45 minutes (uncover for last 10 minutes and garnish with green onions and olives).