1 pk. flour tortillas
1 large can cream of chicken soup
1 8 oz. shredded white cheese (Mozzarella, White Cheddar, Monterey Jack, you can use almost any kind of cheese).
1 8oz. shredded yellow cheese, ( I have used Cheddar , American, Colby, Velveta, etc. )
1 can chopped mild chilli peppers
1 small can chopped ripe olives
1 large can of canned chicken, the chicken that is canned like tuna.
1 large can enchilada sauce, I like the green, but you can use the red if you like.
In a large pan put in the soup, chillies, and the chicken, heat just long enough to make it hot enough to blend the ingredients, then turn on low.
Then in a large frying pan(one that a tortilla will fit nicely in) rub enough oil all around the inside of the pan so you can see its oiled and bring the oiled pan to a medium heat. Take 1 tortilla at a time and put it into the oiled pan, just for a second or two and flip over and do the same to the other side, place the tortilla on a flat surface, I use a cookie sheet, then place a big spoon of the chicken mixture in the middle of the tortilla, spreading it across it just so its in the middle of the tortilla, add a nice pinch of the white cheese, across the chicken, then roll the tortilla up, and place the side with the edge face down in a casserole dish or I like to use a cake pan. It is helpful to spray the container with a cooking spray for easy clean up. Continue this until you use up all the tortillas and chicken mixture. You may need to keep adding a little oil now and then to keep the pan moist. Also you can turn the heat down to low once the pan is hot, putting the tortilla’s in the oil and flipping them, makes the tortilla very pliable and easy to roll. After all the enchiladas are wrapped and in the pan, pour the enchilada sauce over it all, then top that with the yellow cheese, and the ripe olives.
Bake at 350° for about 45 minutes.
Serve with sour cream. If you like your food hot, use the hot chilli pepper, and the hot enchilada sauce. The tricky part of this is not to put to much of the chicken mixture in each enchillada, so you have enough to do all the tortillas, but if you end up with not quite enough, don’t worry about it, next time you’ll have a better idea on how much to put into each tortilla. No big deal. Make a cheese crisp out of the extra tortilla. My family loves this recipe and I have to make it at least once a month for them, they are great reheated in the microwave too.