Low-Fat Chicken Enchiladas
Cook chicken, cut and dice.
In large bowl, combine soup chiles, olives, sour cream and green onions. Remove 2 1/2 cups mixture, then add chicken to other mixture.
Put chicken mixture into tortillas and roll up- don't fill to full. Put in large pan and spoon remaining soup mixture over the top. Cover with cheddar cheese.
Cover with foil and bake at 350 for 40 to 50 minutes or until hot and bubbly.