3-4 lb. chicken
1 lg. onion
1 sm. can chopped black olives
1 sm. can diced green chiles
12 flour tortillas
24 oz. Monterey Jack cheese
2 cans cream of chicken soup
1 qt. sour cream

Stew chicken until tender, cut into small bite-size pieces. Chop onion and mix with chicken. Add olives and 12 oz. of grated cheese. Mix 2 cans of soup with sour cream and add chiles. Heat over low heat. Spoon small amount of chicken mixture on heated tortilla and spoon 1 tablespoon of soup mixture on tortilla and roll up with seam side down on cake pan.

Spoon rest of mixture over tortillas. Add remaining 12 oz. cheese and pour over top and bake at 350 degrees for 1/2 hour uncovered. Makes 12 servings.