CHICKEN ENCHILADAS ARIZONA

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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.

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