Chicken Enchiladas - cooking recipe

Ingredients

2 cans cream of chicken soup
1 can Ro-Tel tomatoes with chilies
1 small onion, finely chopped
1 pt. sour cream
1 can black olives, sliced
2 pkg. flour tortillas
3/4 lb. Cheddar cheese, grated
3/4 lb. Mozzarella, grated
1 chicken, cooked, boned and chopped

Preparation

Mix together everything but chicken.
Set aside 2 cups of mixture.
Add chicken to remaining mixture.
Place about 3 tablespoons of chicken mixture in each tortilla.
Roll up.
Place side by side in a lightly greased 9 x 13-inch pan and 9 x 9-inch pan.
Spread mixture that was set aside over top.
Bake uncovered at 350\u00b0 for 45 minutes.