Chicken Enchiladas - cooking recipe

Ingredients

1 1/2 to 2 pounds chicken, boiled and shredded
16 oz. sour cream
2 cans cream of mushroom soup
1 can diced green chilies
2 to 3 Tbsp. minced onions
1/2 tsp cayenne pepper
1 pound monterey jack cheese
black olives, sliced
10 soft flour tortillas
1/4 pound cheddar cheese
1 c. milk
1 can cream of chicken soup
2 slices onion
salt and pepper
2 cans of corn
1 can of cream (heavy whipped cream or cream from the international aisle at Woodmans)
1 1/2 can of milk
1 package of cream cheese
2 packages of onion soup mix
4 to 5 pounds of chicken breast, cut into square pieces and cooked in water

Preparation

Spread the chicken breast pieces on bottom of a casserole dish. Pour some dabs of margarine over it.
Sprinkle the onion soup mix over it.
Pour the cream mixture over it.
Bake it on 350\u00b0 for about 45 minutes (it should be bubbling).
Sprinkle shoestring potatoes over it.
Serve over rice.