Chicken Enchiladas

Bake 2-4 chicken breasts 350 for 25 minutes.  You can salt and pepper them before baking, if desired.
When they are cooled, chop them into small chunks.
Combine one can cream of chicken soup with equal amount of sour cream.  Add 1 can green chilies and about 1 cup of shredded cheddar cheese (I like to use medium).  Add chicken pieces and mix together.
To prepare your 9x13 pan, spread a small amount of green enchilada sauce on the bottom.  This helps prevent the tortillas from sticking to the bottom.
Spoon mixture into tortillas and place them in the pan.  Pour enchilada sauce over the top, and shred more cheese on top.
Bake 350 for 30 minutes.
Serve with sliced olives, sour cream and/or salsa.