Easy Chicken Enchiladas

4 chicken breasts cooked and shredded

12 corn tortillas
2 cups cheddar cheese
2 cups monteray jack cheese
1 onion diced
1 can (4 oz) green chilies
1 small can olives sliced

2 cans cream of chicken soup
1/2 cup chicken broth
1/2 tsp. oregano
1/2 tsp. cumin
1/4 tsp. chili powder
1/4 tsp. garlic pwd

Microwave your tortillas four at a time (40 sec) between two damp paper towels to soften.

Mix diced onion, olives, green chilies and cheese in to a bowl, holding back 1/2 cup of each cheese for later.  On the stove warm up the soup, chicken broth and spices.  

Grease 9X 13 pan and then place a layer of tortillas flat (May need to cut some in half).  Top with chicken, cheese mixture and then sauce.  Just repeat as many layers as you have ingredients for.  Save some cheese for the top.

Cook 350 for about 35 min.