2 cans chicken breast
1 can cream of chicken soup (I use 98% fat free)
1 c. or so sour cream (I use fat free)
1/2 cup salsa
1 can of diced green chilies
3/4 can olives chopped small
1 c. colby jack cheese
Mix all together. I filled 8 large tortillas. Then place 1/2 can (large can) of green enchilada sauce on the bottom of a 9X13 pan. I kind of swirled the pan around to coat the sides too. Place the enchiladas in the pan. Cover with remaining sauce. And cover with another layer of cheese. Cover with foil and bake at 350 for 40 minutes or until hot.
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