Colleen's Favorite "My friend is sick or just had a baby" Chicken Enchilada meal

Chicken Enchiladas

1 can cream o' mushroom soup

1 cup milk

8 oz. container sour cream

12 flour tortillas

1 lb. cooked chicken-chopped or shredded

small can black olives

1 package shredded cheese

Preheat oven to 375 degrees. I poach the chicken in chicken stock and using my handy dandy Pampered Chef chopper - chop the chicken up. Mix soup, milk & sour cream in bowl. Spread a little of that mixture in the bottom a baking dish that has been sprayed with Pam cooking spray - just enough to coat the bottom. (It helps the tortillas not to stick!) Spoon soup mixture down center of a tortilla. Layer chicken, cheese, & olives. Roll tortilla & place in baking dish. After all tortillas have been prepared, spread remaining soup mixture over top & add extra cheese on top. Bake for 25-30 min.

The reason I like this recipe so much is you can double or triple recipe easily, dress it up to your liking with salsa or hot sauce, and (the best part) you can make a day in advance! Just refrigerate and forget it...until you are ready to bake it, that is!

Colleen