Chicken Enchiladas
Rebecca

4 cans cream of mushroom soup
1 16 oz. tub of sour cream
1 small can mushrooms
1 small can diced green chiles
2 cups cooked chicken, cubed
2 cups grated cheese (mozz or ched) (divided)
1 can red enchilada sauce (divided)
1 small can chopped olives
10 flour tortillas

Preheat oven to 350 degrees. Pour red enchilada sauce into a 9 x 13 inch pan, just coating the bottom. In large bowl, combine remaining red enchilada sauce, soup, sour cream, mushrooms, chiles, chicken, and 1 cup cheese. Mix well. Mixture should be pinkish. Fill tortillas, roll and put into pan, reserving some filling. You should be able to fill pan with 10 tortillas. Spread the tortillas with remaining sauce. Sprinkle cheese and garnish with olives. Bake for 30 minutes or until cheese is melted and sauce is bubbling on the sides.