2 chicken breasts, boned & skinned
2 cans cream of chicken soup
1 pt. sour cream
1 (4 oz.) can chopped green chilies
1 sm. can chopped olives
2 lg. cans very mild enchilada sauce
Mild cheddar cheese, grated
12 flour tortillas

Cook chicken breasts, cool, cut into bite-size pieces. Combine chicken, soup, sour cream, green chilies and chopped olives. Fill tortillas and place in casserole. Pour sauce on top. Sprinkle with grated cheese. If sauce is too hot, take 1 can enchilada sauce and 1 can (same size) tomato sauce.