1 cooked chicken shredded
2 cup grated cheddar cheese
2 cans of cream of chicken mushroom soup
1 medium onion
1 small can of diced green chilies
1 small can of diced
1 pint of sour cream
12-24 corn tortillas–cooked in oil to soften (pat oil dry)
In a large bowl - mix soups, chilies, olives and sour cream.
In separate bowls - have chicken, cheese and onion ready for
assembly. Roll prepared tortillas
with a layer of some soup mix, cheese, chicken and onion (easier to roll
with soup mix is first on the tortilla).
Place each enchilada seam side down in a 9x13 baking pan.
Top full pan with the remaining soup mix and any remaining
cheese. Bake at 375 degrees
for 30 minutes or until the sides start to bubble.