Anita'S Chicken Enchiladas - cooking recipe

Ingredients

4 boneless chicken breasts, boiled and chopped
2 c. cream of chicken soup
1 can water
1 can chopped green chilies
1 can sliced olives
1 sauteed onion
flour tortillas
Monterey Jack cheese, shredded

Preparation

Fill flour tortillas with chicken pieces. Make soup mixture with next 5 ingredients and add to tortillas.
Roll each filled tortilla and place in 9 x 12-inch pan side by side.
Pour remaining soup mixture over top of all.
Garnish with olives and more shredded cheese.
Bake uncovered at 300\u00b0 until hot through and through and cheese is melted.