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Easy Chicken Enchiladas 1 pkg. (12) flour tortillas 1 sm. can diced green chilies 3 (10 1/2 oz.) can cream of chicken soup 1 lb. grated Monterey Jack cheese 3 lbs. cooked chicken, boned 1 (14 oz.) can sliced black olives (optional) Mix soup, chilies, and 1/2 of grated Monterey Jack cheese together with olives. Divide mixture in half. Add all pieces of cooked chicken to 1/2 mixture. Stir well. Put a heaping tablespoonful in each tortilla and roll up. Place the 12 tortillas in a large ungreased pan (flat). Cover them with other half of mixture and top with cheese. Bake at 350 degrees for 20 minutes.