Chicken Enchiladas

Ingredients:

flour tortillas (20-24)
1 pint sour cream
1 (10 oz.) can cream of chicken soup
1 (10 oz.) can cream of mushroom soup
1 (4 oz.) can diced green chiles
1 (4 oz.) can SLICED olives
3 chicken breasts, cooked and cubed or shredded
2 C. grated cheddar cheese or more
salt, pepper, and chili powder to taste
1 (12 oz.) can of enchilada sauce (optional)

Directions:

Mix together everything except tortillas and enchilada sauce
Put a little chicken sauce in the bottom of a 9x13 pan
Scoop chicken sauce into center of tortillas
Roll tortilla tightly and place in pan
Repeat until pan is full
Smear left over chicken sauce on top OR pour enchilada sauce on top
Top with more grated cheese
Cover and bake at 350 for 20-30 minutes