Elder Peterson's Mom's Chicken Enchiladas

4 chicken breasts, boil and shred-season in skillet with a little water after shredding. Keep warm until ready to assemble.

Sauce

1 can of cream of chicken soup

1 can cream of mushroom soup

1/2 carton of sour cream

1 small can diced green chiles

1/2 small can of jalapenos with some juice

Heat it all up in a pan

In corn tortillas layer chicken, cheese (Colby/Jack), onions, black olives and sauce.

Cover loosely and bake 30 minutes at 400