California Enchiladas - cooking recipe

Ingredients

2 pkg. corn tortillas
28 oz. can enchilada sauce (green is preferred)
8 oz. can tomato sauce
2 cans chicken with rice soup
1 large container cottage cheese
1 can black olives, chopped
1 onion, chopped
1/2 lb. Cheddar cheese

Preparation

Sauce:
Drain broth from chicken rice soup. Add tomato sauce and enchilada sauce to drained chicken and rice.
Simmer.
Add 1 or 2 teaspoons of cornstarch to thicken.