1 (3-4 lb.) chicken

Boil chicken or cook 3 pound beef 7 bone roast; shred meat.

SAUCE:

2 cans Campbell's tomato soup
2 cans mushroom soup
1 can diced chilies
1 can drained, stewed tomatoes
1 med. diced onion
1 (8 oz.) can tomato sauce

Bring to boil and simmer for 1 hour. Using a 10"x13" baking dish, put a little sauce on bottom of dish. 3 c. cheddar & Jack cheese

Dip tortillas into hot oil, blot dry. Put shredded meat into shell, roll and place in dish. Top with enchilada sauce, cheese and sliced black olives. Bake at 350 degrees for 30 to 45 minutes.