Chicken Enchilada - cooking recipe

Ingredients

1 1/2 c. boneless chicken breast
1/2 c. sour cream
1 can cream of chicken soup
1 small can green chopped chilies, drained
1 small can black olives, drained
1 jar sliced mushrooms, drained
1/2 c. shredded Cheddar and Mozzarella cheese
1 small onion, sauteed

Preparation

Mix together; save 3/4 cup and mix with 1/4 cup milk for topping.
Use Aztec tortillas.
Bake at 350\u00b0 for 30 minutes with topping and cheese on top of enchilada.
After cooking, top with salsa sauce.
Serve with a salad.