Quick Chicken Enchiladas

• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (10 ounce) can green enchilada sauce
• 1 (8 ounce) sour cream
• 12 cup water
• 1 chicken bouillon cube
• 1 12 cups mexican blend grated cheese
• 1 (22 1/2 ounce) boxjose ole chicken taquitos (Corn or Flour)
• 13 cup green onion (optional)
• 1 (2 1/4 ounce) cansliced black olives (optional)

1. Preheat oven to 375F Melt bouillon cube in 1/2 cup water set aside.
2. Mix soups, enchilada sauce, and sour cream together in a medium-size bowl, then add water mix, set aside.
3. Lightly grease bottom of 11x9x2-inch pan add 1/4 of sauce, layer Taquitos, 1/2 cheese, 1/2 onions, top with remaining sauce.
4. Bake covered for 50 minutes until heated through.
5. Last 5 minutes of baking, top with remaining cheese and cook uncovered until cheese is melted.
6. Garnish with remainder of green onion and black olives.

cream of mushroom soup, cream of chicken soup, green enchilada sauce, sour cream, water, chicken, grated cheese, chicken taquitos, green onion, black olives

Taken from www.food.com/recipe/quick-chicken-enchiladas-454011 (may not work)