|Flour tortillas||200 Gram (1 Package)|
|Chicken breasts||4 Large, cooked and cubed|
|Cream of chicken soup||2 Can (20 oz) (2 Can)|
|Diced green chilies||1 Can (10 oz) (1 Can)|
|Sour cream||1 Pint|
|Monterey jack cheese||3⁄4 Pound, grated|
|Sharp cheddar cheese||3⁄4 Pound, grated|
|Green onions||1 Bunch (100 gm) (Including Tops)|
|Onion||1 Small, grated|
|Diced black olives||1 Can (10 oz) (1 Small Can)|
Mix soup, onions, sour cream, chilis and olives together.
Add 1/2 of cheeses.
Set aside 3 cups of mixture.
Combine cubed chicken with remaining mixture.
Fill tortillas with mixture and roll up.
Place in greased 9" x 13" pan, rolled side down.
Pour remaining mixture over top and sprinkle with remaining cheese.
Sprinkle with paprika, refrigerate overnight.
Bake at 350° for 45 min.