Sour Cream Enchiladas - cooking recipe

Ingredients

2 (10 3/4 oz.) cans cream of mushroom soup (undiluted)
1 c. sour cream
1 (4 oz.) can chopped green chilies
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
2 c. (8 oz.) shredded Cheddar cheese
1 c. chopped green onion
12 corn tortillas
hot vegetable oil
sliced black olives

Preparation

Combine soup, sour cream, green chilies and seasonings in a saucepan.
Cook over medium heat, stirring often, until hot.