Chicken Enchilladas

Chicken Enchilada
by Robyn Eastin (good)
I've taken 3 differant versions and did a makeover and I'm liking this creation.

12 (3lb. bag) chicken breasts
Satute’
3 clove garlic, minced
1 T. butter
1-2 cans (4oz). can diced green chilies
Sauce
2 T. butter
3 T. flour
2 C. chicken broth
Sauce 2
1 cup sour cream
2 can cream of chicken soup
½ to ¾ can olives sliced1 ½ c. grated Monterey jack and Swiss cheese combined
12 tortilla shells

1 (8oz) cream cheese softened

Enchillada Sauce
1 can tomato soup
1 can cream of chicken soup
1 can enchilada sauce

Cook chicken breast for 35-40 mins on 350. When done, cut into cubes. Mix sour cream, 1 can chicken soup and cream cheese.
Saute’ garlic in butter. Stir in meat and chilies. (Can reserve 1 tablespoon for garnish). Heat. Add the sour cream, chicken soup, cream cheese mixture and heat. In another saucepan, melt 2 tablespoons butter. Stir in flour. Cook for 1 minute. Gradually stir in chicken broth. Cook until slightly thickened. Add ¾ to the chicken mixture and stir.
Place about ½ to ¾ of this mixture onto the flour shell. Fill with about 1/8-1/4 cup cheese mixture and roll. Place into a large pan that has the enchilada sauce coated on the bottom.
Pour remaining enchilada sauce mix over top to coat and sprinkle remaining cheese on top. Bake at 375 for 20 minutes. Can add grated cheese on top for last 5 minutes. Can add chilies and olives to garnish. Yeilds 12