chicken enchiladas

This comes from our church cookbook. It is a favorite at potlucks. At home even I need to double this because the boys love it and make pigs of themselves.

• Ready In: 50 mins
• Yields: 12 enchiladas

Ingredients

• 2  cans  cream of chicken soup
• 4  ounces  sliced ripe olives
• 2 (4 ounce) cans green chilies, chopped and seeded
• 12  ounces cheddar cheese
• 1  pint sour cream
• 12  flour tortillas
• 2  cups  chopped cooked chicken or 2  cups turkey

Directions

1. Mix soup with sour cream and set aside.
2. Mix olives, green chiles, chicken and 1/2 of the cheese.
3. Add 1/3 soup and cream mixture.
4. Divide among 12 tortillas and roll up, place seam side down in a greased 9 x 13 baking pan (it will take 2).
5. Put rest of soup mixture on top;cover with remaining cheese.
6. Bake at 350 for 30 minutes or until bubbly.