Jennifer Key’s Chicken Enchiladas

Ingredients:
1-2 packages large flour tortillas
4-5 large chicken breasts, cooked and cut up into small pieces
1 large container sour cream
1 large package shredded cheddar cheese
1 large package shredded Monterey Jack cheese
1 can cream of chicken soup
salsa
chopped chiles (on side)
olives (on side)

Mix chicken with the soup, salsa, sour cream, 1 cup cheddar, 1 cup Monterey Jack.
Plop some of the mixture into the bottom of a greased baking pan.
Plop some of the mixture on each tortilla and roll up.
Place the tortillas side by side in the dish.
Use remaining cheese and cover the tops of the tortillas.

Bake at 350 F until cheese is bubbling.