1 can Cream of Chicken Soup
2/4 chicken breasts, cooked and cubed
1 can enchilada sauce green or red (we like green) (I like the bigger can)
3 - 4 cups cheese grated
1 can green chilies
4 oz. cream cheese (I usually add more)
Mix cream of chicken soup, chicken, 1/2 can enchilada sauce, half of the cheese, 1/2 of the green chilies, cream cheese cubed, and olives. Pour half of the remaining enchilada sauce on bottom of 9 x 9 pan. Fill tortilla shells with filling, roll closed sealing ends. Roll in sauce on bottom of pan and arrange in pan. Pour remaining enchilada sauce on top, cover with remaining cheese, green chilies and olives.
Cook covered in microwave (vented) for 8 min. on high and let sit in microwave for two minutes or cook in oven on 350 for 30 - 40 minutes.