Cook the chicken breasts until fully cooked. Let cool slightly.

Slice the cooked chicken into bite-sized pieces.

Place the sliced chicken pieces in the center of each flour tortilla.

Chop the Ortega chilies into small pieces.

In a bowl, combine the chopped chilies with one can of cream of chicken soup.

Pour the chili-soup mixture over the chicken inside each tortilla.

Roll up each tortilla tightly.

Grease a casserole dish.

Place the rolled tortillas into the greased casserole dish.

In a separate bowl, mix together the sour cream and the remaining can of cream of chicken soup.

Pour the sour cream mixture evenly over the top of the tortillas in the casserole dish.

Let the tortillas stand for a few hours to soak in the sauce.

Sprinkle a generous amount of grated Cheddar or Jack cheese over the top of the tortillas.

Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until the cheese is melted and bubbly.

If desired, top with chopped ripe olives before serving.