Chicken Enchiladas

• 1 pkg flour tortillas
• 1 lb. grated cheddar cheese
• 1 lb. grated Monterey Jack
• 2 bunches chopped green onion
• 1 skinless, boneless chicken (or several chicken breasts)
• 1 small can minced olives (save 2 Tbsp for top) 
• 1 jar salsa
• 1 large carton sour cream
• 3 cans cream of chicken soup (1/2 for filling, 1/2 for sauce)

Combine all but first ingredient. Fill flour tortillas and fold. Place in casserole dish. Pour remaining soup over filled tortillas and sprinkle with remaining minced olives.
Bake at 350 for 30 min.