Chicken Enchiladas
Heres what you will need:
1. A can of Cream of Chicken soup
2. A nice large fresh tomato
3. Med. sized onion (or a bag of diced frozen onion will do)
4. Small can of green chili chives
5. 10 oz. can of chicken breast chunks (you can use any type chicken breast desired)
6. small bag of chedder cheese (or use the mexican cheese if you prefer)
7. Bag of the large tortillias
8. Small can of black olives
9. Small container of sour cream

Preheat oven to 350 F You will be baking your meal in a large rectangular alum. pan or a glass cooking dish which ever you happen to have handy.
With a spoon, coat both sides of your tortillias with the Cream of Chicken soup right out of the can, do not add any water or milk. Now add your chicken chunks, diced tomatos, onion, green chili chives, and sprinkle on a few black olives and your cheese.
Roll up your tortilla, place into baking pan. Normally the pan will hold 4-6 depending on how fat you make them. I usually bake 4 to a pan.
After you have rolled up your tortillias you can place what you have left over on the top. You will need to save some of the soup to coat the tops with then you can add a few more tomatos, olives and onion.
Bake for about 15-20 minutes then remove and add some more cheese to the top and bake about 5 more minutes until the cheese melts. Remove add sour cream, serve and enjoy! Sides, refried beans topped with cheese and/or some refried rice/trim plate with shredded lettuce. Be sure and let me know how you likes it! GCJ