Cook chicken and de-bone and shred. Combine chicken soup, sour cream, chilies, and onions. Divide the chicken and cheese up between the 10 tortilla's. Put a spoonful of soup mix on top of chicken and cheese. Roll tortillas and place in a 9" X 13" pan. Put remaining soup mixture on top along with the olives. Bake in a 350° oven for 45 minutes.
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|Serving Size: 1 Serving (3367g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2436 (26%)|
|Amt Per Serving||% DV|
|Total Fat 270.7g||361 %|
|Saturated Fat 86.5g||432 %|
|Monounsaturated Fat 124.2g|
|Polyunsanturated Fat 46.3g|
|Cholesterol 176.9mg||54 %|
|Sodium 18409.1mg||635 %|
|Potassium 5047.2mg||133 %|
|Total Carbohydrate 1455.6g||428 %|
|Dietary Fiber 88.5g||354 %|
|Sugars, other 1367.1g|
|Protein 245.2g||350 %|
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Calories per serving: 9330
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