CHICKEN ENCHILADAS

I tried these a few weeks ago and thought they were pretty good. Just something different than the enchiladas I usually make.

3 to 4 chicken breasts cooked and shredded
1 pt. sour cream
2 cans cream of chicken soup
1 can sliced olives
3 c. cheese
1 large can green enchilada sauce
1 small can green enchilada sauce
flour tortillas

Preheat oven to 350.
Filling: Put the chicken in a bowl. Add 1 can soup, 1/2 of the sour cream, olives, cheese and 1/2 of the large can enchilada sauce.
STIR.
Sauce: In a seperate bowl, mix the remaining enchilada sauce, sour cream and soup.
Assembly: Spray bottom of a casserole pan and pour a little sauce into the pan (just so the bottom is covered). Spread filling into each tortilla and then roll. Place tortillas on top of the sauce in the pan. Continue until all the filling is used. Pour the remaining sauce evenly on top. Cover with aluminum foil and bake in oven for an hour or until bubbling in the middle. Remove foil and sprinkle with remaining cheese. Put back in oven until cheese is melted. Remove from oven and let sit for 5 minutes before serving. Can serve with lettuce, tomato, whatever you like.

I made this in two pans and froze one of them for another night. It made plenty.