2 cans cream of chicken soup
1 pint (2 C.) sour cream
2 green onions, sliced
1 4 oz. can diced green chilies
1 4 oz. can sliced black olives, drained
3/4 lb. (3 C.) grated Monterey Jack cheese
4 chicken breast halves, cooked and diced, about 3 1/2 C.
1 package, 8 to 10 count, flour tortillas
3/4 lb. (3 C.) grated cheddar cheese
Preheat oven to 350°F. Spray a 3-quart rectangular glass baking dish with non-stick spray.
In a large bowl, combine soup, sour cream, green onions, green chilies and olives. Stir in Monterey Jack cheese. Remove 2 cups of mixture to another bowl and set aside. Add chicken pieces to remainder of mixture.
Spread approximately 1/2 cup chicken mixture down the center of each tortilla, and roll, leaving ends open. Place in prepared baking dish.
Repeat, until all mixture is used, squeezing tortillas tightly to make room for all.
Spread remaining sauce mixture over tortillas and sprinkle with Cheddar cheese. Bake for 40 minutes, until hot and bubbly.
Makes 6 to 8 servings.