1 (10 oz.) can undiluted cream of chicken soup
1 (10 oz.) can undiluted Cheddar cheese soup
8 oz. sour cream
1 can diced chili ortega

Combine all ingredients and mix well. Set aside.

Diced or shredded cooked chicken
Chopped black olives
Chopped onion
Grated Monterey Jack or Cheddar cheese
10 flour tortillas

Lay flour tortillas out and fill with chicken, olives, onion and cheese. Put a tablespoon of prepared soup mixture on top of the filling and roll up enchilada style. Lay in 13 x 9 inch pan and pour remaining sauce over the top. Cover completely with grated cheese of your choice or combine both cheeses. Bake in 350 degree oven for 20-25 minutes or until cheese is melted and they are heated through. Serve with sour cream and then salsa on top.

This recipe may be made the night before. Just adjust the time for heating accordingly if they are put into the oven directly from the refrigerator.