Chicken Enchiladas

16 oz sour cream
1 can cream of chicken soup
4 oz. can diced green chilies
1/2 small can diced black olives
1 bunch green onions, chopped
3 chicken breasts
1 pkg. flour tortillas
1 1/2 c. grated cheddar cheese


Mix sour cream, soup, chilies,black olives, green onions, and 1 cup cheddar cheese. boil chicken breasts until tender; cool, then slice chicken into bite sized chunks. Set aside 3/4 cup of the sauce mixture. add the chicken chunks to the remaining sauce mix. Spoon 2 to 3 tbsp of chicken sauce mixture onto a flour tortilla and roll up. Place tortillas in a 9x13 inch casserole pan (Spray with cooking spray first) After filling all tortillas and lining them up in the pan, take the set-aside sauce and sread over the tops of the tortillas, then sprinkle the remaining 1/2 c cheddar cheese on top. bake at 350 for 25 to 30 minutes.