1 & 1/2 cups chicken, cooked and cubed (I use more, because I want a beefier or is it chickinier (is that a word?) enchilada)
1 can cream of chicken soup
1/2 cup sour cream
1 can green chilies, small can
1 can diced olives
2 cups cheddar cheese, shredded
Mix the soup, sour cream and green chilies in a bowl. Spoon filling onto edge of each tortilla then top with chicken and sprinkle with cheese. Fold into enchiladas and place in a coated 9x13 pan. Spoon any extra ingredients on top of enchiladas and bake at 350 degrees for about 30 minutes.