Our Favorite Sour Cream Chicken Enchiladas

Boil chicken breasts for 25 minutes. Chop into small pieces. Mix chicken with cream of chicken soup, 1 1/2 pints of sour cream and green chilies. With an oil sprayer, spray a frying pan with a little oil and heat each tortilla until softened. Spread some creamed mixture down the middle of each tortilla (reserving some creamed mixture for topping).

Sprinkle some chopped onion and cheese on the filling of each tortilla (reserving some cheese for topping).

Roll up each tortilla and place seam side down in a greased pan. Pour remaining cream mixture over tortillas and sprinkle with remaining cheese. Bake at 350° for 20 to 25 minutes. Garnish with sliced olives, if desired.