Chicken Enchiladas

Boil: 3 to 4 boneless skinless chicken breasts with onions and desired spices  (usually we use a little cumin and ground cilantro)

 In a Bowl Mix:

          1 can cream of mushroom soup

          1 can cream of chicken soup

          1 cup sour cream

          1 small can diced green chilies

          1 can sliced olives

          1 pound brick shredded Monterrey jack cheese

1.     Take chicken out of water and shred

2.     Put chicken in bowl with mixture and stir throughaly

3.     Spoon a heap of mix into flour tortilla and roll it up

4.     Set rolls side by side in baking dish and same some mixture to brush on top of all the tortillas

5.     Cover with foil and bake 350⁰ for 1 hour or over and freeze for later!