Sour Cream Enchiladas

Filling
About a pound of seasoned cooked meat, ground or shredded.(beef, chicken, turkey or whatever)
About a pound of shredded cheese, divided. (cheddar, jack or mexican)
A can of chopped olives.
A large onion chopped and boild soft.

Divide the above and roll into about a dozen flour tortillas. (fajita size)
Place into an oiled baking dish and cover with:

Sauce
A can of cream of mushroom soup
A couple cans of cream of chicken soup
A pint of sour cream
A couple cans of diced green chilies to taste.
(use diced chipotle or pickled jalapeno for added heat)
Add the water from the boiled onions.

Heat the sauce and pour over and around the enchiladas and cover with the remaining cheese.
Bake in 350* oven about 30 minutes.
Make enough for left overs!