Chicken Enchiladas

I do my chicken enchiladas this way because my girls don't like the red sauce but my husband does. So we make them half and half. Since we are in Canada we thought this was pretty festive!

2 cans cream of chicken soup (I use one regular and one low fat)
1 can green chilies
1 pint sour cream (I use low fat)
1 cup green salsa
1 can sliced black olives (optional)
4 cooked chicken breasts chopped into small pieces (cubes)
or 2 large cans of canned chicken
2-3 cups shredded cheese (cheddar or Monterey Jack, or both)
6 flour tortillas


I add all ingredients together except chicken and cheese. I divide the chicken and cheese up on the tortillas then put the sauce in, saving just enough sauce to smother 2 of the enchiladas. Roll them up and place in 9 x 13 pan. I also put just a little sauce on the bottom of the pan so the tortilla don't dry out while baking. Then, place the rest of the white sauce on the 2 middle enchiladas.
I then use red sauce on the 2 outside enchiladas on either side of the white ones. I always put a "maple leaf" in the middle just for fun! Bake covered at 350F for 45-50 minutes. Serve with beans and rice, lettuce, tomatoes, onions, chips and salsa! Yum!

*When I make the enchiladas with white AND red sauce, I half the recipe for the white sauce (not the cheese and chicken) otherwise you will end up with a lot extra! I don't half the red sauce recipe though.