2 whole chickens or 6 breasts, cooked and boned
12 lg. flour tortillas (can use 2 pkg. of small, if desired)
1 pt. sour cream
3 cans cream of chicken soup
1 (2 1/2 oz.) can sliced olives (can use black or green)
4 oz. sliced green chiles
3/4 c. Jack cheese
1/2 c. Cheddar cheese

Mix sour cream and soup. Reserve 1/3 of mixture. Add remaining 2/3 to chopped chicken, olives, chiles and 3/4 of the cheese. Mix well. Fill tortillas and roll. Place in greased baking dish. Use remaining soup mix and cheese on top. Bake at 350 degrees for 40 minutes. Makes 12 servings. Freezes well. If frozen, bake slightly longer.