Preheat oven to 350.
Bake chicken breasts in oven about 20-25 minutes or until the internal temperature is 165˚F and cool slightly. Shred chicken breasts.
In a mixing bowl, mix sour cream, chilis (undrained), cilantro, cumin, garlic salt and garlic and ¾ cup of shredded cheese..
Add chicken to mixture and set aside.
Heat tortillas in a stack in microwave or individually on stove for a 10-15 seconds.
Spoon chili mixture onto each tortilla.
Roll up tortilla and place seam-side down in a greased baking dish.
Pour green salsa over the tortillas and top with ¾ cup cheese.
Bake 15-17 minutes until cheese is bubbling
Top with cilantro and olives, if desired.