Chicken Enchiladas

1 chicken (cooked and cut into small pieces) OR about 3 skinless, boneless chix breast

1 can cream of chicken soup

16 oz. sour cream

2 cups shredded monterray jack cheese ( can use colby/jack blend)

Mix above together

Assembly:

glass 9x13 pan, spray with cooking spray

Take 10 burrito size soft flour torillas and 1 16oz jar of salsa

dip both sides of a tortilla in the salsa, then place in pan. Add a heaping spoonful of the above mixture toward one end of the torilla, then roll it up and push to end of pan

Repeat until you havedone all 10 and paced them side by side

Take any remaining filling mixtrue and spread it over the top of the enchiladas, and do the same with the salsa. Top with sliced olives, and green onions.

Top with a little more cheese

Cover with foil and bake 45 min at 350