5-6 chicken breasts boiled, boned and shredded
3 cans cream of chicken soup, undiluted
1 pt. sour cream
1 sm. can diced green chilies
1 sm. can chopped olives
1 sm. bottle green taco sauce
8 oz. Jack cheese, grated
8 oz. mild Cheddar cheese, grated
12 med. flour tortillas

Mix together soup, sour cream, chilies, olives and taco sauce. On a flour tortilla, put a large spoonful of the mixture, some chicken and both types of cheese. Roll each tortilla up and place the enchiladas in a greased 9x13 inch baking dish. Cover with leftover sauce and cheese. Bake in a preheated 350 degree oven for 45 minutes.