2 container plain yogurt
1 pkg. corn tortillas
1 onion, chopped
1 can green chiles, drained
1 can black olives, chopped
1 regular can enchilada sauce
1 can cream of mushroom soup
1 sm. can tomato sauce
Approximately 1 lb. Jack cheese
Approximately 1 lb. Cheddar cheese
1 lb. chopped cooked chicken

Reserve some cheese for topping. Combine cheeses and yogurt. Add onions, chiles, olives, and chicken. In separate bowl, mix together soup, tomato sauce, and enchilada sauce.

Fry tortillas until soft. Fill with cheese mixture; roll tortillas. Use all cheese mixture. Put in glass baking dish. Cover with sauce and the remaining cheese. Cook at 325 degrees for 25 minutes.