• 1 lb. boneless skinless chicken
• 1 15 oz. can Swanson chicken broth
• 1 tsp. onion powder
• 1 8 oz. block cheddar cheese or 1/2 cheddar and 1/2 monterey jack shredded
• 2 10 oz. cans Las Palmas green chicken enchilada sauce
• 1 can Campbell cream of chicken soup
• 1 4 oz. can Ortega diced green chilies
• 1 bunch green onions chopped
• 1 4 oz. can black olives sliced or chopped (optional)
• 1 pkg. (10 count) flour tortillas, medium size
• Sprinkle of garlic powder

Cook chicken in broth with onion powder in oven, covered at 250 degrees for 4-5 hours until very done. Shred chicken. You can also cook in a crockpot for 8 hours.

Preheat oven to 350 degrees. Mix in blender enchilada sauce, soup and chilies. I also put about 1/3 C. of the broth from the cooked chicken, add garlic powder. Spray casserole pan with Pam. In each tortilla place some chicken, a little cheese, and 2 Tbs. sauce mixture. Roll up and place seam side down into casserole dish. Continue doing this, until all tortillas are finished. Pour remaining sauce over top. Sprinkle green onions and black olives over top. Cover and bake 45 minutes. Pull out and add more cheese to the top, and bake 5 minutes more. Let set 5-8 minutes before serving.