Chicken Chalupas

3 cups of diced, cooked chicken
1 can cream of chicken soup
1 - 4 ounce can of Ortega diced green chilies
1 pint sour cream
1 can of sliced olives
1/2 cup diced green onions
3 cups shredded cheese, cheddar and monterey jack
12 tortillas

Combine soup, chilies, sour cream, olive 1/4 cup of the onions and 1 1/2 cups of the cheese. Set aside 2 1/2 cups of the mixtures. Add the chicken to the remaining mixture. Place 1/4 cup of mixture into the center of each tortilla and roll. Place in a casserole dish. Pour the remaining soup mixture over the chulupas. Top with the remaining onions and cheese. Bake about 60 minutes in a 350 degree oven.