Cheesy Chicken Enchiladas... Recipe by Nan

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Ingredients

Cheesy Chicken Enchiladas - Adapted from Nancy Long
20 flour tortillas
8 boneless, skinless chicken breasts, cooked and shredded or cut into small chunks
1 can (8 oz.) diced green chilies
2 cans (10 oz.) Cream of Chicken Soup
2 cups sour cream
10 green onions, finely diced
1 clove garlic, minced
1 to 2 teaspoons cumin
1 teaspoon salt
1 teaspoon black pepper
1 can (4 oz.) sliced black olives, optional
6 cups grated cheddar cheese, separated
1 jar (12 oz.) La Victoria Salsa Verde, Medium, or another salsa verde