Chicken Enchiladas

This is a favorite among family and friends. My husbands friends are always asking when I'm going to make them these great enchiladas. I got this recipe from an aunt. Serve with spanish rice and a salad for a great meal. They make great leftovers the next day too.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 4  chicken breasts
• 2 (10 ounce) cans  enchilada sauce
• 1  can  cream of chicken soup
• 1  cup monterey jack cheese (grated)
• 1  cup cheddar cheese (grated)
•  green onion
•  black olives
• 12  flour tortillas
• 1  cup monterey jack cheese (grated)
• 1  cup cheddar cheese (grated)

Directions

1. Boil chicken, then cool and shred.
2. Set aside.
3. Combine enchilada sauce, cream of chicken soup, and one cup each monterey jack and cheddar.
4. Bring to a boil.
5. Add chicken.
6. Spoon chicken mixture into tortillas and roll.
7. Put into a 9x13 inch pan.
8. Pour remaining sauce over top of tortillas and top with 1 cup monterey jack and 1 cup cheddar.
9. Garnish with green onions and olives.
10. Bake at 350 F for 30 minutes.