4 large chicken breasts, cooked and diced
2 cans (10.5 oz) cream of chicken soup
1 small can diced green chilis
1 pint sour cream
4 green onions, chopped
2 cups shredded cheddar cheese
1 small can sliced black olives
1 dozen thick flour tortillas

4 large chicken breasts, cooked and diced 2 can s (10.5 oz) cream of chicken soup 1 small can diced green chilis 1 pint sour cream 4 green onions, chopped 2 cup s shredded cheddar cheese 1 small can sliced black olives 1 dozen thick flour tortillas

Combine soup, chilis, olives, sour cream, onions, and 2 cups of cheese (that has been mixed together). Take 2 cups of this mixture and add to the diced chicken. Spoon mixture evenly into each of the 12 shells and roll up. Place close together in a lightly greased 9 x 13 pan. Top with the remaining soup mixture and then cover with the remaining cheese. Cover with foil and bake at 350 for 40-50 minutes or till heated through and cheese is melted.