1 stewing chicken
1 c. sour cream
1 sm. can sliced black olives
1 sm. can green chilies
1 lg. onion, diced - sauteed
1 doz. corn tortillas
3/4 c. sliced mushrooms (optional)
1 can mushroom soup
1 can chicken soup
Monterey Jack cheese
Milk

Boil chicken in water with bay leaf, salt and 1 1/2 teaspoons oregano. Cool and bone. Combine sour cream, olives, chilies, and sauteed onion. Stir in chicken. Soften corn tortillas by turning a couple times in hot oil, or freeze and thaw in microwave, just until soft. Fill tortillas with chicken mixture, place rolled tortillas in pan. Combine soups and 1 1/2 cans milk. Pour over enchiladas. Top with sliced mushrooms and desired amount of cheese. Bake at 350 degrees for 30-45 minutes.