Cream Of Chicken Enchiladas - cooking recipe

Ingredients

2 cans cream of chicken soup
1 (16 oz.) carton sour cream
3 soup cans milk
1 small can Ortega chilies (mild)
1 can black olives, chopped
3 c. chopped, cooked chicken
3/4 can French green beans
2 c. shredded sharp Cheddar cheese
1 doz. yellow corn shells

Preparation

Heat oven to 350\u00b0.
Mix all ingredients except for sharp cheese and corn shells.
Take 1/2 cup of mixture, spread on bottom of casserole dish.
Warm up corn shells until soft.
Take one shell at a time in hand, put a scoop of mixture in the middle. Sprinkle on sharp cheese.
Roll up; place face down in dish.
When dish is full, put remaining mixture over the top and sides.
If you find the mixture thick, add more milk.
You need at least 2 1/2 to 3 cups for the top.