Chicken Enchiladas

1. Combine cream of mushroom soup and enchilada sauce.
2. Place cubed/shredded chicken in a bowl and add just enough of the sauce to moisten/coat the chicken.
3. In a 9″x13″ baking dish, spread 1/3 to 1/2 of remaining sauce, being sure to coat the entire bottom of the dish.
4. Fill each tortilla with a spoonful of the chicken plus a little cheese.
5. Wrap the tortillas and place them seam side down in the baking dish.
6.Continue filling tortillas until baking dish is full (I usually squish them in pretty tightly with a few going the opposite direction along one side to fill the dish).
7. Pour the rest of the sauce on top of the enchiladas. Note: using a spatula, make sure some sauce is forced between each enchilada to prevent them from sticking together. Also, we like ours pretty saucy, so you may find that you don’t use it all or could use just 1 can each of enchilada sauce and soup.
8. Sprinkle some additional cheddar cheese on top of the sauce and top with some sliced olives if desired.
9. Bake at 350˚ for about 30 minutes.
10. Serve with sour cream, guacamole and/or salsa.