White Sauce Chicken Enchiladas

2 sml. or 1 large can cream chicken soup {bottom of page}

sour cream

diced black olives {med. can}

sliced olives

diced green chiles, mild {med. can}

milk or water will work 

3-4 lrg. can chicken {like tuna}  You can use real chicken too but I’m lazy

Grated Mexican Cheese

corn tortillas

pam

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I used to roll them into enchiladas but found it was easier to just layer it.

Mix the cream chicken soup, olives & green chiles with a couple big spoons of sour cream.  Add enough milk or water to make a stew consistancy. Set aside.  {This will be added between each layer and to the bottom/top

Open can chicken and drain.  Break up onto paper plate

Add cheese to a paper plate

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Ready:  

Spray a 13x9 size baking dish with spam.  Add cream chicken soup mixture to bottom of baking dish.  Take some corn tortillas and break into 4 pieces.  Layer on bottom until its covered.  Spread sauce over top of tortillas.  Add chicken, then cheese.  I add a little bit of sauce to this, small spoonfuls over layers.   Then just repeat until you run out of supplies or room.  You should get at least 3 layers that are filled in.  Spread sauce on top, add cheese and some sliced olives.

I buy the large can cream chicken mostly so I have extra to add to a couple pieces of chicken in a couple days in the oven.  You will have extra left over.  

 The 2 sml. cans-I use one can and have the extra incase I think I might need to make more of the sauce.

You will found you either like them on the dry side or the moist side.  It ends up being personal preference.