Chicken Cheese Enchiladas

Chicken Cheese Enchiladas

2 cups of sour cream.
1 (10 ¾ ounce) can of undiluted condensed cream of chicken soup.
1 (4 ounce) can of chopped green chilies.
1 (2 ¼ ounce) can of drained sliced ripe olives.
4 cups of cubed cooked chicken.
3 cups of shredded monterey jack cheese, divided.
3 cups of shredded cheddar cheese, divided.
12 warmed flour tortillas.
4 thinly sliced green onions.
Preheat the oven to 350° and grease a 13x9x2 baking dish.
Mix together the sour cream, soup, chilies and olives in a large bowl. Keep 1 ½ cups from the mixture for topping.
In the same bowl, mix in the chicken, 2 cups of monterey jack cheese and 2 cups of cheddar cheese.
In each tortilla, place ½ cup of the chicken mixture in the center and roll.
Arrange the rolls in the baking dish and spread the reserved soup mixture over the top.
Bake for 40 minutes then sprinkle the remaining cheeses over the top along with onions.
Return to the oven for 10 to 15 minutes.