Sour Cream Chicken Enchiladas

1 pint Sour Cream
3 cans Cream of Chicken soup concentrate
1 lg or 2 sm can(s) of Diced Green Chilies-- do not drain
5 boneless skinless chicken breasts
2 green onion sprigs (from a bunch) sliced into rings
1 can of sliced black olives
*1.5 pounds Longhorn cheddar (mild to sharp)grated
*1.5 pounds Monterey Jack grated
** or 3 pounds Co-Jack shreaded
18+? corn or flour taco size tortillas  (easier w/ flour)

1) Ahead of time: boil chicken breasts until cooked & falling apart. Use 2 forks to shread or dice finely.
2) In large bowl mix: sour cream, unprepared soup and chilies. Put about 1/3 of mix into another bowl or into a pie pan. Add chicken to remaining 2/3 mix and mix well.
3) Put shredded cheese in a bowl for easy access & toss together if not already mixed.
4) Set your ungreased baking pans (2 13x9) or (1 15x10 & 1 8x8) within easy reach of your prep area. Also get out a dinner plate to use to roll tortillas on.
5) Prepare CORN tortillas: quickly dip each tortilla in boiling water and drain on paper towels keeping covered so they don't dry out & crack. (skip if using flour tortillas)
6) Dip a tortilla in 1/3 portion of mix, front & back.  Shake/swipe excess off. Lay on plate & fill w/ a small long tube shape of chicken mix in center of tortilla.  Top with some cheese.  Fold one side over this "tube shape" (may need to tuck in under mix, and then roll the other side to seal the seams.  Place seam side down in baking dish. Repeat until all mix is gone & pans are full. If you run out of mix, prep the tortillas the same way, but fill with just cheese, but not all of it or you are going to need more.
7) Cover with any leftover mix.  Cover with a layer of cheese. Sprinkle w/ green onion slices & black olive slices.
8) Bake at 275 to 300 for at least an hour until heated through. Or for a crispier cheese top at 350 for 30 to 45 min. Adjust heat as needed.

*Can be made the day before, or frozen as is or already baked.