Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

2 whole chicken breasts
2 (10 1/2 oz.) cans cream of chicken soup
1 pt. sour cream
1 (4 oz.) can chopped green chiles
1 doz. corn tortillas
3/4 c. chopped onion
3 c. grated Monterey Jack cheese
1 small can ripe olives, sliced
vegetable oil

Preparation

Boil chicken breasts for 20 to 25 minutes.
Remove meat from bones and chop.
Mix chicken meat, soup, sour cream and chiles. Heat oil in a small frypan.
Dip each tortilla into the hot oil until softened.
Drain on towels.