- Preheat oven to 350°F.
- Combine half the cheese, half the green onions, cream of chicken soup, chiles, sour cream, and olive. Set aside 2 cups of this mixture for the topping. Add the chicken to the remainder for filling and mix well.
- Put 2 heaping tablespoons on each tortilla and roll up tightly. Arrange seam-side down in a single layer in a greased 9 x 13 inch baking dish.
- Spread reserved topping, sprinkle over second half of cheese and green onions. Refrigerate overnight or freeze.
- Bake uncovered for 45 minutes or until hot, golden, and bubbling. Serve.
Calories 559, Carbohydrates 25g, Cholesterol 125mg, Fat 36g, Fat Calories 327, Fiber 2g, Protein 32g, Saturated Fat 20g, Sodium 1232mg. Daily Values: Calcium 517.09mg 52%, Phos 245.27mg 25%, Copper 0.11mg 6%, Zinc 0.82mg 5%, Panto 1.23mg 12%, Biotin 2.14mcg 713%, Iodine 0.2mcg 0%, Magnesium 32.28mg 8%, Iron 1.86mg 10%, Vitamin B6 29%, Vitamin C 7%, Vitamin B12 5%, Vitamin D 3%, Vit E-a-Toco 2%, Vitamin A 21%. Percent Daily Values are based on a 2,000 calorie diet.