Chicken And Cheese Enchiladas - cooking recipe

Ingredients

12 corn tortillas
2 cans cream of chicken soup
1 c. cooked chicken
1 can diced green chilies
1 c. sour cream
1/2 c. shredded cheese
1 small can sliced black olives

Preparation

Mix all ingredients except tortillas in a pan; heat.
In a small skillet heat peanut oil.
Dip the corn tortillas in the oil to soften.
Put 2 tablespoons of the sauce in each tortilla.
Roll up and put in a casserole.
Top with the remaining sauce and 1/2 cup of shredded cheese. Bake at 350\u00b0 for 30 minutes.