Chicken Enchiladas - cooking recipe

Ingredients

10 flour tortillas
2 c. cooked, diced chicken
1 can cream of chicken soup (10 1/2 oz.)
3/4 c. sour cream
1 (4 oz.) can whole green chiles, drained and chopped
1/2 c. sliced black olives
1 1/2 c. shredded Monterey Jack cheese

Preparation

Combine chicken, 3/4 of soup, 1/2 cup sour cream, green chiles and olives.
Put 2 to 3 tablespoons of chicken mix in middle of tortilla.
Roll and place in shallow, buttered casserole.