1 pkg. flour tortillas
1 (4 oz.) can sliced Ortega chilies
1 pt. sour cream
2 (10 oz.) cans cream of chicken soup
1 lb. Cheddar cheese, shredded
1 (3 lb.) chicken, boiled and cut up
1 (4 oz.) can black olives

Mix chilies, sour cream, soup, and half of cheese together. Divide mixture in half and add chicken to 1/2 of mixture. Fill and roll into 10-12 tortillas. Place in ungreased baking pan. Cover with remaining mixture. Top with remaining cheese and garnish top with olives.

Bake at 350 degrees for 15 minutes.