Creamy Chicken Enchilada Stack - cooking recipe

Ingredients

1 (19 oz.) can chunky chicken vegetable soup
1/2 c. sour cream
1 (4 oz.) can chopped green chilies
6 flour tortillas
1 c. shredded cheese
1/4 c. sliced olives

Preparation

Preheat oven to 350\u00b0. In a bowl combine soup, sour cream and chilies.
In a 10 x 6-inch baking dish, spread 1/4 of the soup mixture.
Top with 2 tortillas, 1/3 of cheese and 1/3 olives. Repeat with remaining ingredients, ending with cheese and olives. Bake 20 minutes or until hot and bubbling.
Makes 4 servings.