Chicken Enchiladas - cooking recipe

Ingredients

1 (7 oz.) can chopped green chilies
1 (6 oz.) can chopped ripe olives
1 (8 oz.) can chopped water chestnuts
2 c. sour cream
4 c. diced chicken, cooked
2 tsp. cumin
1 tsp. salt
1/4 tsp. pepper
1/2 c. milk
2 c. grated Cheddar cheese
2 cans cream of chicken soup

Preparation

Combine first eight ingredients in large bowl.
Take 12 four tortillas, place about 1/2 to 3/4 teaspoon of filling in each tortilla.
Fold as for burrito, bottom fold up then fold sides in then roll.
Place in 9 x 13-inch pan. Cover with soup and milk, mixed.
Bake at 375\u00b0 for 20 minutes.
Top with grated cheese and bake 10 minutes longer.