Chicken Enchiladas

1 Medium onion (diced)
1 small can sliced olives
1 small can peeled and diced green chilies
1 8oz container sour cream
1 6 oz bag shredded Monterey and Colby Jack cheese
1 Tsp sugar
1 can cooked chicken
1 package of either corn or flour tortillas
1 12 oz can mild enchilada sauce (red sauce)

In sautee pan, sautee onion until soft then add the olives, chilies and chicken. Cook on medium heat for about 5 minutes then turn heat down to low. Add the sour cream, sugar and half the bag of cheese, cook until cheese melts. Remove from heat. Fill the tortillas to your liking, roll up and place in 9x13 pan. when pan is full pour enchilada sauce over them and sprinkle remaining cheese ontop. Place in oven at 375 for 25-30 minutes.