Boil chicken breasts 20-25 minutes. Remove meat from bone chop.

Mix chicken meat, soup, sour cream and chiles together.

Spread a thin layer of creamed mixture over bottom of 9 x 12 inch pan. Spread equal amounts of creamed mixture down the middle of each tortilla (reserve some for top) and sprinkle with chopped onion and cheese (reserve some for top). Roll up tortilla and place seam-down in prepared pan. Pour remaining mixture over the top of rolled tortillas and sprinkle with remaining cheese.

Bake 25-30 minutes at 350°F. Garnish with olives and chiles.