Chicken Enchiladas

2 packages flour tortillas
4 cups sour cream (2 pints)
6 cups cooked chicken
1 1/2 cups mozzarella cheese, shredded
1 cup green chives, finely chopped
4 cans cream of chicken soup
1 Tablespoons chili powder
1 1/2 cups cheddar cheese, shredded
6 cups cooked chicken (boneless, skinless chicken breast works best)
1 can olives, chopped

Combine soup, sour cream, chili powder, cheese and chives. In separate bowl, combine chicken and olives. Add 3 to 4 cups sauce to to chicken. Wrap chicken mixture in tortillas and place in well greased pan. Spread remaining sauce over rolled tortillas. Sprinkle with leftover cheese. Bake covered at 375 deg until cheese is melted (about 20 minutes); avoid over cooking.

From my mom via Jodee Harding (Best chicken enchilada recipe ever!)