Chicken Enchiladas - cooking recipe

Ingredients

1 pkg. flour tortillas
2 (4 oz.) cans dried green chilies
2 (4 oz.) cans black olives (sliced)
2 (10 1/2 oz.) cans cream of chicken soup
1 (1 lb.) pkg. monterey jack and cheddar cheese shredded
1 pt. sour cream
5-6 chicken breasts, boiled, deboned, and shredded

Preparation

Mix chilies, sour cream, olives, and half of cheese together. Divide mixture in half.
To one half, add the chicken.
Roll into 12 tortillas.
Place into a greased 9 x 13 baking dish.
Cover with remaining mixture, cheese, and olives.
Bake at 350 degrees for 15 minutes or until heated.
Serve with salsa, shredded lettuce, chopped tomatoes, and sour cream.