Chicken & Cheese Enchiladas

1 15 oz can tomato sauce
1 6 oz can tomato paste
1/2 cup olive oil
1/2 cup sour cream
1 package tortillas
8 oz package shredded Cheddar cheese
1/2 onion, diced
6 oz of fresh kalamata olives
4 fresh mushrooms, sliced
1 4 oz can green chilies, diced
1 cooked chicken

Preheat oven to 350 degrees F (175 degrees C). 

Mix sour cream, cheese, chicken, onions, chilies, olives and mushrooms in a large bowl.  In another bowl combine cup of the tomato paste and tomato sauce mixture.

Spread about 1 cup of the tomato mixture across the bottom of a 9x9 baking dish.

Spread the tomato mixture across each tortilla and then fill with cheese and chicken mixture. Loosely roll up the tortilla like a cigar and set it in the prepared baking dish, seam side down. Repeat with the remaining tortillas. Pour the remaining tomato mixture over the rolled enchiladas and sprinkle the remaining 1 cup of cheese on top. Bake the enchiladas for 25 minutes, or until heated through and the sauce is bubbling.