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CHICKEN ENCHILADAS ARIZONA 2 c. cream of chicken soup 4 oz. sliced black olives 1 pt. sour cream 12 flour tortillas 1 cooked chicken, boiled and shredded 2 (4 oz.) cans green chilies 12 oz. grated Cheddar cheese Mix soup and sour cream, set aside. Mix olives, chick- en, chilies and 1/2 cheese. Add 1/3 soup and cream mixture to chicken mixture. Divide among 12 tortillas and roll up. Place in 9 x 12-inch baking dish. Pour rest of soup and cream on top. Sprinkle remaining cheese. Pour some broth from cooked chicken. Bake in 325 degrees oven for 25 minutes. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!