Easy,Creamy Chicken Enchiladas

3 whole chicken breasts,boiled and chopped
(2) 10.5 oz cans of cream of chicken soup, undiluted
1 cup of sour cream
4 oz can of mild, chopped green chiles
tortillas
3 cups of cheddar/monterey jack
Olives for garnish
Enchilada sauce (For this recipe I use Old El Paso or La Victoria)

Instructions:
Preheat oven 350*.
Mix chicken, sour cream, cr. of chicken soups, and chiles together. Spread mixture into tortillas. Put in a greased 13x9 pan.
Cheese it evenly.
Pour the enchilada sauce over the tortillas. Garnish with olives on top, if desired.
Bake for 35 min or until heated through.

Enchiladas

2 cups cubed (or shredded) cooked chicken (or leftover crockpot roast beef)
1 medium onion, finely chopped
2-4 cloves garlic, crushed
1 can sliced olives
8 oz bad shredded cheese
1 jar (12 oz) salsa
1 pkg corn tortillas
Canola oil, - sour cream to taste.

Combine chicken, onion, garlic, olives, and half of the cheese and salsa together. Mix well.
In pan, heat 3/4 in oil over low/med heat. Once oil is warm ,place single tortilla in oil, covering with oil, removing after approx 10-20 sec. Place 1-2 T of chicken mixture on tortilla lengthwise, roll, place in baking dish seam side down. Repeat until ingredients are gone. (Place enchiladas close together in baking dish).
Pour remaining salsa over enchiladas. Cover with remaining cheese evenly.
Bake at 375* for 20-30 min or until cheese is melted, bubbling, and starting to brown. Serve with sour cream and rice.