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CHICKEN ENCHILADAS

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4 chicken breasts, cooked and
chopped
1 small can diced green
chilies
1 c. grated Cheddar cheese
1 pkg. flour tortillas
2 cans cream of chicken soup
1 small can diced black olives
1 pt. sour cream
1 c. grated Monterey Jack
cheese

Combine soup, olives and chilies in a saucepan and heat
thoroughly. Mix in chicken. Add sour cream and 3/4 cup each of
the cheeses. Put a portion of the mixture in each of the
tortillas and roll up. Place in greased flat baking dish.
Pour a little of the sauce over the tortillas and sprinkle with
remaining grated cheese. Cover with aluminum foil and bake in
350 degrees oven for 20 minutes. Uncover and bake for 10 more min-
utes. Serves 10 to 12 people.

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