Yummy Chicken Enchiladas

Chicken Enchiladas

2 cups cooked, diced, boneless skinless chicken (or more if you like it meatier)
8-10 flour tortillas
2-4 cups grated cheeseSauce
1 can Cream of Mushroom soup
1 can Cream of Chicken soup4 green onions, chopped
1 can (4oz) diced green chilies, drained
1 (12oz) container sour cream
1 small can chopped black olives

Mix together soups, onion, chilies, sour cream, olives. Set aside ½ of the mixture. To one ½ add the chicken and ½ of the cheese. Spread a little bit of the mixture without the chicken on the bottom of a 9x13 pan to keep the tortillas from sticking. Put a good size spoonful of the chicken mixture on the edge of a tortilla and then roll it up and place it in the pan. I usually do 8 tortillas because that is how many usually come in a package. Pack them in tight. When you are done with the tortillas spread the other ½ of the sauce on top and cover with the rest of the cheese. Bake uncovered at 350 degrees for 30 minutes.
Tip: Sometimes I like to cook the chicken and mix up the sauce earlier in the day and put it in the fridge. Then it only takes a few minutes in the evening to put it together to bake. If you do that you will probably need to bake it a little longer so that it is warm all the way through.
Thank you, Sherry, for a delicious recipe!
Enjoy this one!!