12 lg. flour tortillas
4 lg. chicken breasts, cooked & cut in bite-size
2 cans cream of chicken soup
1 sm. can diced green chilies
1 pt. sour cream or Emo or yogurt
3/4 lb. Jack cheese, grated
3/4 lb. sharp cheese, grated
Diced onion tops
1 sm. can sliced mushrooms
1 sm. can ripe olives
6 oz. mild salsa

Combine soup, chilies, onion, sour cream, olives, mushrooms and salsa with 3/4 of the combined grated cheeses. Save 1/4 of the cheese. Set aside 1 1/2 cups of this mixture. Add chicken to remaining mixture and spread over tortillas. Roll tortillas and place in two 9 x 13 inch greased dishes. Pour remaining 1 1/2 cups sauce over top and sprinkle with remaining cheese. Top with paprika. Refrigerate overnight or freeze before baking. Bake at 350 degrees for 45 minutes.