Easy Chicken Enchiladas Name: Charice Adams Base: Fort Polk Recipe: Flour tortillas 1 can cream of chicken soup 1/2 cup milk 1 small can of chopped black olives 1 small can of chopped green chilies Shredded cooked chicken - as much as you want (I use 6 chicken breasts) Cheddar, Montery Jack Cheeses or Mexican 4 cheese package (I buy 2 16 oz. packages) Sauce:1 can of red enchilada sauce (hot or mild) 1 can of green enchilada sauce (hot or mild) Directions: Cook and Shred your chicken. Preheat oven to 350 degrees. In a medium pot over medium heat, mix together soup, milk, olives, and chiles. Cook until heated through. Add about a cup of cheese. Mix until melted. Add the chicken and mix. Spoon mixture into flour tortillas and roll. Place in a 9x13 glass dish. In a small pot over medium heat, mix the red and green sauces. Cook until heated. Pour over enchiladas. Top with as much cheese as you like. Cover with foil and bake for 30-40 minutes or until nice and bubbly.