ingredients
6    cups   pulled white chicken meat
24    ounces   Mexican blend shredded cheese, divided in half
2    bunches  green onions, tops only, chopped, divided in half
2    10 3/4ounce can  cream of chicken soup
1    4 ounce can  green chilies, chopped
3    cups   sour cream
1    cup   pitted black olives, sliced
12    6 inches   flour tortillas
directions
Preheat oven to 350 degrees F.
Combine half the cheese, half the green onions, cream of chicken soup, chilies, sour cream, and olive. Set aside 2 cups of this mixture for the topping. Add the chicken to the remainder for filling and mix well.
Put 2 heaping tablespoons on each tortilla and roll up tightly. Arrange seam-side down in a single layer in a greased 9 x 13 inch baking dish.
Spread reserved topping, sprinkle over second half of cheese and green onions. Refrigerate overnight or freeze.
Bake uncovered for 45 minutes or until hot, golden, and bubbling. Serve.