Cream Cheese Chicken Enchiladas

3 Chicken breasts, cooked and cubed or shreded
1 can Cream of Chicken soup
8 oz. Cream Cheese
1 small can diced green chilis
1 can sliced black olives
Shredded cheddar cheese or mexican blend cheese, reserve some for top of enchiladas
Flour tortillas
Green Enchilada sauce, reserve half
Pour enough enchilada sauce to lightly coat the bottom of baking dish. Combine all ingredients except half of enchilada sauce and tortillas, spread mixture on tortillas. Roll tortillas and place in baking dish. Cover enchiladas with remaining enchilada sauce and sprinkle with cheese. Bake at 350 for 25-30 minutes. Serve with sour cream, salsa, guacamole, etc.