Chicken Enchiladas

Chicken Enchiladas

20 flour tortillas
4 cups cooked chicken, chopped
1 small can chopped green chilies
2 cans cream of chicken soup, divided
2 cups milk, divided
1 16 oz carton of sour cream
2 cups grated cheese

Warm tortillas, so they are soft and pliable.  Preheat oven to 350 F. Mix together in a large bowl – chicken, chilies, 1 can soup, 1 cup milk, sour cream, and 1 cup grated cheese.  Should be very thick.  Spoon about 1/4 cup onto each tortilla and roll up.  Place rolled tortillas in a greased 13x9 casserole dish, seam side down.  Lastly in a medium saucepan mix together remaining soup, 1 cup milk, and 1 cup cheese, heating until cheese melts.  Pour over top of enchiladas.
Bake in oven until warm through 20-40 minutes.  Serve on a bed or shredded lettuce.  Garnish with sliced black olives.

Serves 10.

From Files of Mie Oliphant