Chicken Enchiladas

12-16 flour tortillas
3 chicken breasts, cooked and shredded (I boil than shred with a knife and fork)
1 pint sour cream
1 can cream  of chicken (or mushroom) soup
1 can black olives, chopped
1 pound pepper jack cheese
1/2-pound cheddar cheese
2 cans red enchilada sauce (Or mix it up with 1 red, 1 green)

(when making reserve some of each the cream and black olives)
Place 1/2 can enchilada sauce in bottom of a 13*9 pan (enough to cover the bottom). Mix soup and sour cream. Mix shredded cheeses. Fill tortillas with a spoonful of creamed mixture, handful of chicken, handful of cheese, some black olives. Roll each tortilla and place in pan seam side down. Pour remaining cream mixture over the top and spread evenly. Pour enchilada sauce on next and finish with remaining cheese and black olives. Bake at 350* for 40 minutes.