Quick Green Chile Chicken Enchiladas - cooking recipe

Ingredients

1 (30 ounce) can cream of chicken soup
1 (10 ounce) can of ortega diced green chilies
10 ounces monterey jack cheese (shredded)
3 cooked chicken breasts, meat removed
1 package corn tortilla
1 (2 1/4 ounce) can of sliced olives

Preparation

In a large bowl combine, Chicken soup, Diced green chiles, Shredded cheese, Cooked chicken meat.
Set aside.
Lightly fry all the corn tortillas.
In a 13x9 pan alternate layers of tortillas and combined ingredients, top with sliced olives.
Bake at 375 for 40 minutes or till lightly brown on top.