1 pkg. (12) flour tortillas
1 sm. can diced green chilies
3 (10 1/2 oz.) can cream of chicken soup
1 lb. grated Monterey Jack cheese
3 lbs. cooked chicken, boned
1 (14 oz.) can sliced black olives

Mix soup, chilies, and 1/2 of grated Monterey Jack cheese together with olives. Divide mixture in half. Add all pieces of cooked chicken to 1/2 mixture. Stir well. Put a heaping tablespoonful in each tortilla and roll up. Place the 12 tortillas in a large ungreased pan (flat). Cover them with other half of mixture and top with cheese. Bake at 350 degrees for 20 minutes.