Chicken Enchiladas

Ingredients:
3 cups chicken, cooked & diced
2 cans cream of chicken soup
1 cup sour cream
1 small bunch green onions, finely chopped
1 small can black olives, diced
1 small can green chilies
1 pkg 8" flour tortillas
1 cup grated chedder cheese (or whatever kind you want)

Method:

1. Mix soup and sour cream together.
2. Cover bottom of 9x13 pan with about 1/2 of the soup mixture, reserving 3/4 cup for the top.
3. Mix onions, chicken, olives, and chilies with remaining soup mixture. 
4. Fill each tortilla with about 1/4 cup chicken mixture. Roll up and place in the pan.
5. When the pan is full, and chicken mixture finished, spread the reserved soup mixture on top.
6. Cover with cheese.
7. Bake at 350 for 40 minutes

Note: You can use 3+ tuna-sized cans of chicken