Chicken Enchiladas - cooking recipe

Ingredients

1 can cream of chicken soup (save 1/4 c.)
8 oz. sour cream
green chiles, chopped
black olives, chopped
1 onion, chopped
shredded cheese (save some for top)
chicken, cooked and cut up in bite size pieces
1/4 c. milk (for topping)

Preparation

Mix all except 1/4 cup soup and milk together.
Fill 8 to 10 flour tortillas with mixture.
Roll seam side down in a 9 x 13-inch pan, greased.
Mix soup and milk and pour on top.
Cover pan and bake 30 to 40 minutes at 350\u00b0.
Top with cheese and bake 10 to 15 minutes, uncovered.