chicken enchiladas (sister anderson)

2-3 chicken breasts - cooked and cut up
1 can cream of chicken soup
1 16 oz. sour cream
1 4 oz. can chopped green chiles
1 2 oz. can chopped olives (or half a can of whole olives and chop it yourself)
1 4 oz. can sliced mushrooms
1/2 cup chopped onion
2-3 cups grated cheddar cheese
soft flour taco shells (8-12)

Mix everything altogether except the cheese. Put about 1/3 cup filling in each taco shell. Roll up and place in 9 X 13 baking dish. Spread remaining filling over top of shells. Sprinkle cheese over the top of enchiladas.

Bake uncovered 350 degrees in the oven for 30-40 minutes.