Sour Cream Enchiladas

Sour Cream Enchiladas:

2 C chicken breast

1 onion, chopped

1 lg can green chilies

1 C. sour cream

2 cans cream of chicken soup

2 C cheddar cheese, grated

2 C monterey jack cheese, grated

Sliced olives (opt.)

Sliced jalapeno pepper (opt.)

1 pkg flour tortillas

Cook and cut chicken into small chunks, or shred. Combine soup, sour cream, chilies and onion together. Pour 1/3 of mixture in bottom of baking dish. Roll chicken and cheese in tortillas and place in dish. Top with remaining sauce mixture and remaining cheese. Sprinkle with olives and peppers and place in over for 30 minutes at 350˚.