Friday, January 25, 2008

Easy Chicken Enchiladas

1 can cream of chicken soup
1 can milk
8 oz sour cream
12 flour tortillas
Cooked chicken chunks
Shredded cheese
sliced olives (optional)

Mix soup, milk and sour cream together. Spread a little of the soup mixture on the bottom of a 9x13 pan. Spread some soup mix down the center of each tortilla- then add cheese, chicken and olives. Roll up tortillas and place in pan. Spread remaining soup on top with some shredded cheese. Bake at 375 until bubbly.

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