1 (8 oz.) pkg. Monterey Jack cheese, shredded
1 (8 oz.) pkg. Monterey Jack Jalapeno cheese, shredded
1 can cream of chicken soup
1 sm. can sliced or chopped mushrooms
1 (8 oz.) container sour cream
1 (3 lb.) whole chicken, boiled, deboned & shredded
15 to 20 corn tortillas
Oil
Salt
Pepper

In a pan, combine soup and sour cream. Dilute it with water or chicken stock, from boiled chicken or even with milk to desired thickness. Add mushrooms, salt and pepper and simmer for 10 minutes. Soften tortillas with oil. Place chicken, cheese, and some soup mixture onto tortilla and roll. Arrange in dish rest of rolled tortillas and pour remaining mixture over them. Top with cheese and mushrooms. Bake at 350 degrees until cheese melts and dish is bubbly. This recipe also calls for black olives. This can also be added to recipe instead of mushrooms.