Amy's Red Enchiladas

1. Boil 2 chicken breasts in chicken bouillon for 25 minutes.

2. Shred cooked chicken in a bowl

3. Combine 1 can cream of chicken soup, 3/4 cup of sour cream, about 3/4 of a small can of green chilies, you'll save the remaining green chilies for the topping), about 1/2 cup of enchilada sauce (I use the packet, 1 can of tomato sauce, plus I add a can of pre-made red enchilada sauce to make more!)

4. Combine above ingredients with the shredded chicken

5. Pour a little of the enchilada sauce in the bottom of a 9X13 pan (spray with nonstick spray first)

6. Roll up chicken mixture and some cheese in a flour tortilla and start lining them up in your pan! It usually makes 10-11 enchiladas

7. Cover enchiladas with remaining sauce, lots of cheese, green chilies, and some sliced olives.

8. Cover with Tin foil and bake at 350 for 35-40 minutes. Just until bubbly and hot!