12 corn tortillas (dipped in hot chicken broth)
2 c. Jack cheese, grated
Meat from 4 chicken breasts, cooked and cubed
1 lg. can sliced black olives
1/2 minced onion (I use 1 onion)

Mix all this in a bowl and set aside.

SAUCE:

2 cans Campbell's chicken broth (or any brand)

(You may want to add more to get desired thickness).

3 to 4 tbsp. flour (or as much as needed)
1/2 cube butter
Garlic powder, onion powder, pepper
1 to 2 cans diced green chiles (Ortega)
1 c. sour cream (or add more if desired)

Melt butter in sauce pan. Add flour, then soup a little at a time, mix well with a whisk. Add spices and green chilies and bring to a boil to thicken. Remove from burner and add sour cream, stirring with whisk. Put a little sauce in bottom of 9 x 13 pan. Dip tortillas in hot broth, put a tablespoon of sauce in each, then evenly divide filling on tortillas. Roll enchiladas up and set in plan. Cover with remaining sauce. Grate a little more cheese on top. Bake at 350 degrees for approximately 30 minutes or until bubbly.

I make extra sauce, so they're extra juicy.