Chicken Enchiladas

6 chicken breasts
1 (8 oz) pkg. cream cheese
1 (8 oz) pkg sour cream
2 cans of cream of chicken soup
½ tsp. chili powder
1 can black olives, sliced
1 ½ lb. grated cheese
8-10 burrito size flour tortillas

Boil chicken and cool. In large bowl, soften cream cheese. Add sour cream, soup, chili powder, cheese, and olives. Shred cooked chicken and add to mixture in bowl. Put ½ - 1 c. of mixture in middle of tortilla. Fold sides in, put seam side down in 13x9-inch pan. Sprinkle cheese on top in pan. Cook at 350* for at least 30 minutes.