Chicken Enchilads with a Cream Sauce

Ingredients
2 T. oil
1 rotisserie chicken, shredded
2 C. Mexican cheese blend, grated
12 corn tortillas
2 can cream of chicken soup
1 (4 oz.) can diced green chiles
1/2 C. milk
1 C. sour cream
1 medium onion, chopped
Black olives for garnish
Salt and pepper, to taste

Directions
1.  In a medium sauce pan heat up oil and add onions.  Saute until tender. 
2.  Add chicken, soup, 1 cup cheese, milk, green chiles, sour cream and heat.  Cook for 5 minutes.  Add salt and pepper to taste.
3.  Optional:  soften tortillas in a very hot oil in a frying pan, for a few seconds on each side.  Drain on paper towels.  Corn tortillas are not very bendable when cold and tend to brake when you try to wrap up the chicken mixture.  If you are ok with this I would skip this step.  You are going to cover them up anyways...
4.  In a baking dish, spoon a layer of the chicken mixture in the dish.  Spoon chicken mixture onto a tortilla, roll and place into dish.  Repeat making one layer.  Over one layer add some of the mixture and sprinkle some cheese.  Roll the remaining tortillas and chicken mixture.  Pour remaning mixture and cheese over the dish.
5.  Bake at 350 for 45 minutes. 
6.  Garnish with black olives.