Southern Living Chicken Enchiladas

My favorite enchilada recipe, ever. 

Stir together the following:
3 cups cooked, chopped chicken (boil it - or use a rotisserie chicken, yum!)
2-3 generous cups shredded Monterrey Jack cheese with jalapeno peppers or Pepper Jack cheese
1 cup sour cream
1 can chopped green chilies, drained
3/4 cup chopped fresh cilantro

1 can sliced olives

Topping:
1 cup Monterrey Jack cheese (without jalapenos)
1 cup Salsa Verde

Salsa Verde Sauce:
4 oz. Sour cream, 4 oz. Salsa verde

After baking, top With: 
Diced tomato
Chopped avocado or guacamole
Sliced black olives
Chopped Cilantro
Scallions
Salsa Verde sauce

Spoon chicken mixture evenly over 8 (8-inch) flour tortillas & roll up. Arrange in a lightly greased 13x9 inch baking dish. Sprinkle with more monterrey jack cheese & salsa verde. Bake at 350˚ for 30 - 40 minutes or until warmed through & golden brown. Top with sauce & toppings.

(Slightly adapted from Southern Living)