Chicken Enchiladas (I will provide the chicken)

2 cans cream of chicken soup
1 small can olives
1 small can diced green chilies
1 pint sour cream
3-4 green onions (sliced with tops)
1 dozen flour tortillas
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
4 cups diced chicken

In large container combine soup, chilies, olives, sour cream, onions and Jack cheese. Take 2 cups of mixture and add to chicken. Place chicken mixture into tortiallas and roll up (about 2 Tbs.). Place in large dripper pans. Spoon remaining soup mixture across top and add remaining cheese. Thaw completely - Bake at 350 for 40 - 45.