Chicken Enchiladas

I have been making these Enchiladas for years. I got the recipe from a church cookbook that I received when I was a teenager. They are so super yummy! I normally add olives to the recipe and sprinkle some on top as well, but I realized too late that I didn't have any and I wasn't going to put off dinner for 30 minutes just to run to the store with 4 little ones for a can of olives. So humor me and pretend they are there. :)
Chicken Enchiladas
submitted by Michelle

2 cups sour cream
4 cups grated cheese (approx. 1 pound)
2 cups cooked and shredded chicken (or Turkey)
1 (4oz.) can chopped green chilies
1 can of olives, sliced
1 (20 oz.) can of enchilada sauce
12-14 flour tortillas

Combine sour cream, 2 cups of the cheese, chicken, green chilies, and 3/4 of the sliced olives in a bowl. Heat enchilada sauce on low in frying pan. Dip 1 tortilla at a time in sauce and then fill with chicken mixture. Roll tortilla to close mixture inside. Lay each tortilla side by side in 9 x13 inch pan. After all tortillas are in pan, pour remaining sauce over them. Spread remaining 2 cups of cheese over top and then sprinkle with remaining sliced olives. Bake at 375 in oven for 20-25 minutes.