10 flour tortillas
2 c. cooked, diced chicken
1 can cream of chicken soup
3/4 c. sour cream
4 oz. can chopped green chiles, drained
1/2 c. sliced black olives
1 1/2 c. shredded Cheddar cheese

Combine chicken, 3/4 of soup, 1/2 cup sour cream, green chiles and olives. Put 2-3 tablespoons of chicken mix in middle of tortilla, roll, and place in shallow buttered casserole. Mix the remaining 1/4 can of soup and 1/4 cup sour cream and spread over rolled tortillas. Sprinkle cheese over top and bake at 375 degrees for 30 minutes or until lightly browned.