1 sm. chicken
1 pt. sour cream
1 can black olives, chopped
1 bunch sm. green onions, chopped
1-1 1/2 c. Monterey cheese, grated
1 sm. can chopped green chilies
1 pkg. tortilla shells
2 cans enchilada sauce

Cook and debone chicken. Mix next 5 ingredients together to make filling. Mix chicken and filling together. Heat corn or flour tortilla shells in frying pan, then dip in enchilada sauce.

Fill tortillas with chicken filling and roll up. Put in pan and pour extra enchilada sauce and some grated cheese over top. Bake at 350 degrees until bubbly. Tastes better when made the day before.