Favorite Chicken Enchiladas - cooking recipe

Ingredients

1 whole chicken, cooked and shredded
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can cream of mushroom soup
2 (4 1/2 ounce) cans diced green chilies, undrained
2 (4 1/2 ounce) cans sliced mushrooms, drained
1 (6 ounce) can black olives, drained and sliced
1 tablespoon dried onion flakes
1 lb cheddar cheese, shredded
12 -15 corn tortillas

Preparation

Boil whole chicken in a large pot of water until cooked through (approx. 30 minutes). Remove from pot, cool and shred into small bite-size pieces. I frequently substitute boneless skinless chicken breasts (they cook faster and are easier to work with-boil chicken breast for approx 20 mins) - you'll need about 4-5 breasts (you want to yield about 4-5 cups).
In a medium bowl, mix cream of chicken soup, cream of mushroom soup, diced green chilies (do not drain), mushrooms (drained), olives (drained), and dried onions.
In a 9x13 pan sprayed with no-stick spray, layer as follows:.
Layer 1: layer the bottom of the pan with a single layer of tortillas. Tip: I fold and tear the tortillas in 1/2 so that they fit in the pan better. I also dip the tortillas into my soup mixture and coat them with sauce, skimming off the excess with my fingers. A thin layer of sauce on both sides of your tortillas will keep them soft while baking so that they do not dry out and become hard and chewy.
Layer 2: Spoon 1/2 of the soup mixture over the tortillas and spread to cover.
Layer 3: 1/2 of the shredded chicken pieces.
Layer 4: 1/2 of the cheddar cheese.
Repeat layers 1-4 above (still coat your second layer of tortillas with the soup mixture).
Cover and bake in a 350 degree oven 35-45 minutes, until hot and bubbly and cheese is melted.
Serve with sour cream and green or red chili sauce, if desired.