2 cans cream of chicken soup
1 can diced green chilies
1 can chopped olives
1 (8 oz.) carton sour cream
1 cooked diced chicken
Shredded Jack cheese
Shredded Cheddar cheese
Flour tortillas

Mix together soup, sour cream, 1/2 chilies and 1/2 olives. Add 1/2 of mix to diced chicken and mix real good. Place serving of chicken in a tortilla, add some of each shredded cheese, roll and place in dish. When dish is full, pour remaining sauce over enchiladas. Top with lots of cheese, remaining chilies and olives. Bake at 375 degrees for 20-40 minutes, until heated through. (Before you put enchiladas in dish, pour a little sauce in bottom of dish so they don't stick.)