Chicken Enchilada Casserole

4 chicken breasts
12 oz. shredded sharp cheddar
12 oz. shredded Monterey Jack
1 pt. sour cream
2 cans cream of chicken soup
1 - 4 oz. can chopped green chilies
1 cup sliced black olives (optional)
2 bunches green onions, chopped
10 - 6" flour tortillas

Boil chicken about 25 minutes and shred into 1" pieces.  Combine cheeses, then divide in half.  Divide green onions in half.

Combine half cheeses, half green onions, soup, chilies, sour cream, and olives. 

Set aside 1 1/2 cups of this mixture for the topping and add chicken to the remaining mixture.  Mix well.

Put about 3 heaping spoonfuls of the chicken mixture on each tortilla.  Place rolled tortillas, seam side down, in a lightly greased 9"x13" casserole dish in a single layer. 

Spread with reserved soup mixture and remaining green onions.  Refrigerate overnight.

Bake, uncovered, for 30 minutes at 350 degrees.  Add remaining cheese and bake an additional 15 minutes.