Grace's Chicken Enchiladas

1 cooked chicken shredded
2 cup grated cheddar cheese 
2 cans of cream of chicken mushroom soup
1 medium onion diced
1 small can of diced green chilies
1 small can of diced black olives
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.   Bon Appetite!

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