Creamy Chicken Enchiladas

From the Recipe Shoebox.

The Ingredients:
2 pkgs flour tortillas
1 pound cooked shredded chicken (about 3 or 4 chicken breasts)
2 cans (10-3/4-ounces each) cream of mushroom soup
1 can (10-ounces) green enchilada sauce (or you could use 1 c salsa, but then your sauce will be a pinkish color)
1 c sour cream
1 (4 oz) can diced chilies
1 med onion, chopped
about 4 cups shredded cheese (cheddar or Monterey Jack are best, or use pepper jack for more spice)
1 small can sliced black olives (optional)
salt/pepper to taste

*This will make about 14-16 enchiladas using two 9 x 13 pans. Cut it in half if necessary.

The Directions:

In a medium sauce pan mix together the soups, sour cream, enchilada sauce, and can of green chilies. Heat until it is all heated through, stirring so that it doesn't burn on the bottom.
Grease 2 9x13 pans and spread a thin layer of sauce in pan.
Chop up onion. Shred cheese (if not purchased that way) Make your assembly line of sauce, cooked chicken, onions, and cheese. (The easiest way to have cooked, shredded chicken is to buy already shredded chicken in a can. OR put your chicken breasts in pan of hot water and cook on stove until the chicken is cooked all the way through. Then remove them to a plate/cutting board and use two forks to shred the meat. It's really easy immediately after you've removed them from the water. Any left over chicken also freezes well for a future use!)
In one hand take a tortilla and using a 1/4 measuring cup, scoop some sauce into the middle of the tortilla. Then sprinkle on chicken, onions, and cheese. (And olives if you want them) Use as much or as little as you want, just remember that you have to be able to roll it up!
Roll it up and place tortilla seam side down in your baking pan.
Continue with the rest of them until you fill up your pan. I personally got 7-8 tortillas per pan. Cover with remaining sauce and sprinkle with cheese.
Bake in a 350 degree oven for 30-40 minutes. (you want the cheese and sauce on top to be nice and bubbly). Serve warm with lettuce, olives, additional sour cream, lettuce, cilantro, or whatever else you like to eat with your enchiladas.