Chicken Enchiladas

This reminds me a bit of Jenny Frederick's old enchilada recipe.  It's super yummy and pretty easy (especially if you use precooked chicken)

4 chicken breasts cooked and shredded
1 cup chicken broth
2 cans cream of chicken soup
1 pkg. corn tortillas
2 cups cheddar cheese
2 cups monterey jack cheese
1 onion diced
1 can (4 oz) green chilies
1 can olives sliced

1/2 tsp. oregano
1/2 tsp. cumin
1/4 tsp. chili powder
1/4 tsp. sage (optional)
1/4 tsp. garlic pwd

Soak torillas in warm water for a few minutes to soften (or microwave with a wet paper towel for 10 sec each).

Throw diced onion, olives, green chilies and cheese in to a bowl and mix all together.  On the stove warm up the soup , chicken broth with all of the spices (you may need more broth to thin it out).  Spray 9X 13 pan a bit and then start with tortillas, laying them 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.