Easy Chicken Enchiladas

Brenda

4 chicken breasts, cut up                                             1 can green chilies

1 cup sour cream                                                         1 can olives-diced

¼ chopped onion-cooked                                           1 cup grated cheese

1 can cream of chicken soup                                       12 flour tortillas

                                                                                    1 can enchilada sauce

Combine chicken, sour cream, onion, soup, chilies, and olives.  Warm tortillas and fill with mixture, roll up, and place in large pan.  Cover with enchilada sauce and sprinkle with cheese.  Cover and bake at 350 F for 25 min.  Usually makes 8 enchiladas.