Creamy Chicken Enchilada Casserole

I got this from a friend a long time ago, and i love it. it's easy to put together, and freezes great for later. usually when i make this, i make 2 and cook one for the night and freeze one to bake later. hope you like it too! you can make individual enchiladas and roll them up, or you can layer it like lasagna.

Steps

Boil chicken in water until done.

Allow to cool and remove the bones and the skin , shredding the chicken.

If you are using chicken breasts , simply boil them up and shred them.

In a large bowl , mix the three soups and the can of diced chiles.

Add about 1 / 2 the soup mixture to the shredded chicken along with the chopped onion.

The consistency of this mixture should be like chicken salad: make sure not too runny.

Set the remainder of the soup mixture to the side.

Place about 2-3 tablespoons of the chicken mixture into a flour tortilla , and sprinkle with a little cheese.

Roll this into an enchilada , and place into a pan.

I use a lasagna pan so that i have left-overs.

It tastes the same , and half the work involved !.

Add the milk to the remaining soup mixture to thin them out a bit.

Pour the rest of the soup mixture on top , since this is the sauce.

Add the black olives on top and cover with cheese.

Bake uncovered at 350 for about 30-45 minutes , or until the cheese .

Ingredients

whole chicken, cream of celery soup, cream of chicken soup, cream of mushroom soup, skim milk, diced green chilies, jalapeno, onion, flour tortillas, reduced-fat mexican cheese blend, black olives