Chicken Enchilada's

Tonight I made a Chicken Enchilada with white sauce. I love the white sauce.

1 can cream of mushroom soup

1 can cream of chicken soup

1 c. sour cream

3 stalks of green onions (diced)

1 can diced green chili's

1/2 onion

1 can black olives (diced)

1 Rotisserie Chicken

Shredded cheese

Flour Tortilla's

salt and pepper to taste

You are going to need to debone the Rotisserie chicken and get all the meat off that you can. Keep that in a separate bowl. Mix together all the other ingredients in another bowl. I didn't put how much cheese because I like a lot of cheese and so does my family. With all the ingredients add as much cheese as you feel comfortable with. Mix all but about 1/4 of the soup mix with the chicken. Put that aside. In a 9x13 pan you can do this two different ways:

First is to take the chicken and soup mix and roll it into the tortilla's and put it in the pan side by side. When your pan is full add the 1/4 of the soup mix on top of the rolled enchilada's and cheese.

Second you can lay the tortilla's flat on the bottom of the pan and the chicken mix on top of it and then lay tortilla's on top of the chicken mix and another layer of chicken mix. You can do as many layers as you have chicken mix. The top layer should be the soup mix with no chicken and add cheese to the top of it.

Cook on 350 for 30 min's. It is great with french bread and a green salad.