Lindsey’s Chicken Enchiladas

4 large chicken breasts (cooked and cubed)
2 cans cream of chicken
1 small can of green chile peppers
1 can olives
1 pint sour cream
4 green onions
2 cups Monterey Jack
2 cups mild cheddar
flour tortillas

In a bowl mix soup, chili peppers, olives, sour cream, green onions, and add 2 cups Monterey jack cheese. Remove 2 cups of the soup mixture and set aside. Mix remaining soup with chicken. Fill tortillas with chicken/soup mixture. Roll up and separate in pan. Spoon the 2 cups of soup mixture on top and in between. Cover with 2 cups cheddar cheese. Cover with foil and bake at 350 for 40-45 min.