Sour Cream Chicken Enchiladas

For Marcy :)

Ingredients:
2-3 Chicken breasts
2 cans cream of chicken soup
1 pint sour cream
1 (40z) can chopped green chiles
1 1/2 cups grated Moterey Jack cheese
1 1/2 cups grated cheddar cheese
1 can black olives (sliced)
1 dozen flour tortillas

Directions:
Boil chicken breasts 25-30 minutes, then chop into bite-sized pieces. Mix soup, sour cream and chiles together. Spread a thin layer of creamed mixture on the bottom of a 9x13-inch pan. Then taking each tortilla, spread a thin layer of creamed mixture (save half of mixture to coat the top of the enchiladas), then add some chicken pieces, cheese and olives; roll the tortillas up and place in pan seam side down. Spread remaining creamed mixture over top and garnish with cheese and olives. Bake 25-30 minutes at 350 degrees.