12 corn tortillas
1 lg. chopped onion, sauteed until tender
4 boiled finely chopped chicken breasts
1 sm. can chopped green chilies
1 can jumbo, pitted black olives, sliced
1 can cream of chicken soup
1 can cream of mushroom soup
1 (16 oz.) carton sour cream
16 oz. shredded cheddar cheese

In large bowl, mix soup, sour cream, olives, chilies, chicken, cheese and onions until thoroughly mixed. Set mixture aside by the stove top. Spray a large rectangle pan with Pam. Place a small amount of cooking oil in the skillet on medium-high heat. Place tortillas, one at a time, in oil. Cook only a few seconds on each side.

Put tortillas in pan; fill with chicken mixture and roll into enchiladas. Continue this process until all tortillas are used, adding oil as needed. Spread remainder of mixture on top of enchiladas. Bake in a 350 degree oven until the cheese melts, approximately 20 minutes. Cool 10 minutes and serve.