Chicken Enchiladas - cooking recipe

Ingredients

3 c. cooked chicken (3 to 4 breasts)
2 small cans chopped green chilies
1 small can sliced olives
1 1/2 tsp. onion
1 c. sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. grated cheddar cheese
1 dozen flour tortillas

Preparation

Mix soups with sour cream and set aside 1 cup of mixture for topping. Mix the rest of the ingredients (except tortillas) with the remaining soup mixture, reserving 1/2 cup cheese for the topping. Spoon the mixture into the tortillas and roll up. Place seam side down in 9 by 13 inch pan. Pour remaining soup mixture over the top and sprinkle with the remaining cheese. Bake at 350\u00b0 for 1/2 hour. Great served with a salad and breadsticks.