Chicken breast or 1 whole chicken (boned)
Corn tortillas (soften in microwave) 18 ct.
1 to 1 1/2 lb. Jack cheese (grated)
Ortega chilies (7 oz.) diced use 1/2 of these
1 can mushroom soup
1 can cream of chicken soup
1/2 c. milk
Grated onion (medium)
Cheddar cheese
Black olives

Bone chicken. Grate cheese and mix chilies with these. Fill tortillas and place in a large baking pan, greased. Mix mushroom soup and chicken soup, milk, onion and 1/2 of the chilies. Pour this sauce over the enchilada. Grate 1 to 2 cups Cheddar cheese over top and slice olives on the top.