2 whole chickens or whatever you have
2 (10 ½ oz. cans) of cream of chicken soup
1 pt. sour cream
1 (4oz) can chopped green chiles
1 dozen tortillas
¾ chopped onions
3 c. grated cheese
1 can chopped olives
Mix chicken meat with soup, sour cream, and chiles. Spread a thin layer down the middle each tortilla (reserve some creamed mixture for top) and sprinkle with chopped onions and cheese (reserve some cheese for top). Roll up tortilla and place seam side down in sprayed pan. Pour remaining mixture over the top or rolled tortillas and sprinkle with remaining cheese. Bake 25-30 minutes at 350. Garnish with olives and chiles.