7 chicken breasts
1 doz. flour tortillas
1 sm. can diced olives
1 lg. can green chilies
2 cans cream of chicken soup
1 pt. sour cream
1 lb. grated Cheddar cheese
3/4 c. white wine
Salt and pepper

Bare and poach chicken. Mix chicken, olives, chilies, 1/2 of cheese, salt, and pepper. In another bowl, mix 1/2 pint sour cream and 1 can soup. Add to chicken mix. Stuff tortillas with mix. Mix rest of sour cream and soup for topping. Pour 3/4 cup wine or broth from chicken over enchiladas. Top with sour cream. Mix wine and cheese. Bake 20 minutes at 375 degrees.