Preheat oven to 325°. Brown chicken in nonstick skillet with nonstick spray. Add green chilies during last 2 minutes of cooking. Mix together cream of chicken soup and sour cream in a medium saucepan and cook on low heat for approximately 5 minutes. Spread 1/2 cup of soup mixture on bottom of a 9 x 13-inch pan. In each tortilla, spread 1 tablespoon of soup mixture, 2 tablespoons of chicken, 1 tablespoon of shredded cheese and 1 tablespoon of olives. Roll up each tortilla and place, side by side, in the pan. Repeat process until all tortillas are assembled. Pour remaining sauce over tortillas and sprinkle with remaining cheese. Bake for 20 minutes.