4 chicken breasts
1 can green chilis, chopped
1 pt. sour cream
2 cans cream of mushroom soup
4-6 chopped green onions
2 c. grated Monterey Jack cheese
1 can olives, sliced
12 flour tortillas

Cook chicken, cool and debone, strip pieces. Mix soup and sour cream. For each enchilada, put chicken strips, chilis, onions, olives and cheese. Cover with 1 tablespoon of white sauce. Roll and place in baking pan. When all enchiladas are in pan, mix remaining sauce with 1/4 cup water and pour over enchiladas. Top with additional cheese. Bake at 350 degrees for 30 minutes.