Chicken Enchilada Casserole

When my oldest was in 1st grade, all the kids gather recipes from home and made a cookbook for Mother's Day. This recipe comes from that book and we've enjoyed it ever since. She's now in 9th grade, so it's been made quite a few times!

3 c. cubed, or shredded chicken {I use leftovers from Sunday Dinner}
1 can cream of chicken soup
1 c. sour cream
1/2 c. sliced olives
1 can diced green chilies {mild}
6-7 four tortillas {torn into pieces}
1-2 c. shredded cheddar cheese

Mix together all ingredients in a large bowl. Place in a greased 9 X 13 pan and spread evenly. Top with more cheese if desired. Bake at 350 for about 30 minutes until hot and cheese is melted.