Chicken Enchiladas

2 cans cream of chicken soup
1 carton sour cream (small)
1 7oz. can diced green chilies
1 large diced onion
2 lbs chicken breasts cut and cooked (boiled is best)
3-4 c. cheddar cheese grated
1 package flour or corn tortillas (10 pk)
olives (optional)

Cook chicken breasts and cut into chunks. Combine first 4 ingredients and cook in a pot until simmering. Add chicken to sauce. Place chicken/sauce mixture in center of tortillas with some cheese. Roll up tortillas and put in a pan. Top enchiladas with the remaining sauce and cheese. Add olives if desired. Bake at 325º F for 15 – 20 minutes. Use 9x13 pan or 2 9x9 pans.