Boil chicken until done. Cool & shred/chop. Set aside. In bowl,
mix soup, sour cream, onion, chiles, olives, & 1/2 cup each cheese.
Set aside 1 cup of sauce & rest of cheese.
Mix remaining sauce with the chicken. Fill tortillas with
chicken/sauce mixture & roll. Place in pan. Pour remaining sauce
over enchiladas & cover with cheese. Cover with foil. Bake at 350F
for 45 minutes.
Originally Submitted
11/9/2010
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