3 boned chicken breasts
1 can of cream of mushroom soup, undiluted
1 can of cream of chicken soup, undiluted
1/2 pt. sour cream
1 (7 oz.) can of diced chilies
1 sm. can chopped black olives
1 doz. corn tortillas
2 c. Jack cheese, grated
2 c. American or mild cheddar, grated

Broil chicken breasts for about 5 minutes. Let cool and then dice into small pieces. In a large pan, mix the soups, sour cream, chilies and half of the can of black olives. Mix the grated cheeses. Reserve 1/4 to 1/2 cup for topping.

Dip each tortilla into the soup mixture, then fill with diced chicken and grated cheese. Roll up and put seam side down in a baking dish. Repeat until all of the enchiladas are made. Pour remaining sauce over those in the pan. Top with remaining cheese and the other half of the olives. Bake at 350 degrees for 35 minutes.