2 c. cubed cooked chicken
2 cans cream of mushroom soup
2 c. sour cream
8 oz. sliced mushrooms, fresh
1/2 c. chopped green onions
chili powder, to taste
1 small can sliced black olives
1 lb. shredded cheddar cheese
1 pkg. small flour tortillas

Sauté mushrooms in a little butter, then remove and sauté onions. Mix together soup, sour cream, mushrooms, onions, olives and chili powder. Simmer 10 to 15 minutes. Spray bottom of casserole dish with Pam. Spoon enough sauce to cover bottom of dish. Sprinkle 2 tbsp. chicken into tortilla and add 2 tsp. of sauce and a little cheese. Roll up. Continue until all are used. Pour remaining sauce over all the enchiladas.

Bake uncovered at 350°F for 25 minutes.