Cheesy, Creamy Chicken Enchiladas

From start to finish....

4 to 5 chicken breasts, boiled, skinned and diced
12 flour tortillas
1 lb jack cheese
12 T chopped green onions
1/2 c butter
1/2 c flour
4 c chicken broth
1 c sour cream
1-4 oz can of green chillies
1/2 c salsa
1 can olives, sliced

Using all the chicken, cheese, and green onions in equal portions, fill each tortilla. Roll it and place in shallow baking dish. Melt butter over medium heat and add flour, stirring constantly. Add chicken broth and make thick sauce. Remove from heat and add sour cream, chillies and salsa. Stir until smooth. Pour over tortillas and cover with olives. Bake uncovered at 350 degrees for 20-30 minutes.

Ummm...yum!