Chicken Enchiladas

Ingredients:

- 4 to 6 pieces of boneless, skinless chicken breasts
- 8 oz. sour cream
- Family size cream of chicken soup
- 1 can rotel (or just plain green chili's if you would rather)
- 1 onion
- 1 package shredded cheese (Mexican blend)
- 1 can red enchilada sauce
- 1 can chopped olives (optional)
- 1 package of tortillas

Directions:

Cook chicken and shred. In a large bowl combine sour cream, cream of chicken soup and rotel. In another bowl combine shredded chicken and chopped onions. Spread cream mixture on tortilla, put chicken mix on top, sprinkle with cheese and roll and place in pan. Repeat with the next tortilla and continue until pan is full. Pour enchilada sauce over the top, spred chopped olives over that, and then put remaining shredded cheese on the top until completely smothered. Bake in oven at 375 degrees for 30-45 minutes or until heated all the way through.