Chicken Enchiladas

12-16 flour or corn tortillas
4 large chicken breasts, cooked & chopped
2 cans cream of chicken soup
8 oz. can diced green chilies
1 pint sour cream
2 C. Monterey Jack cheese, grated
2 C. sharp cheddar cheese, grated
1 small can sliced black olives
1 small onion, grated (or ½ t. onion powder)
8 green onion tops, chopped

Combine soup, onion, green onion tops, sour cream, chilies & black olives. Add most of the cheeses, saving some for the top. Set aside 1 C. of this mixture before adding chicken; then add chicken to the remaining mixture.
Grease a 9x13 in. baking dish. Fill each tortilla with chicken mixture & roll up. Pour remaining sauce over the top & sprinkle with remaining cheese.
Bake at 350° for 45 min. Serves 8.