Chicken Enchiladas

Corn or flour tortillas
2 small cans cream of chicken soup
1 can diced green chiles
1 can olives, chopped
1 bunch green onions, chooped
Grated cheese (depends how much you like!)
2 cans refried beans
Cubed or shredded chicken breasts (2 large or 4 small)
Sometimes it's easier to use a rotissiere chicken that's already cooked if you're in a hurry!

1 package mild enchilada sauce mix, prepare as directed with tomato sauce. Add one can rosarita enchilada sauce mix to that.

Mix all ingredients together except tortillas and sauce. Spray the bottom of a 9x13 baking dish, then spread a little of the sauce on bottom. Spoon the filling and some cheese into tortillas and roll, then place side by side. Cover with remaining sauce and more cheese. Bake at 350 for 30-40 minutes covered with foil.