Chicken Enchiladas

Teresa

Use large flour tortillas (Around 8)

Mix together in a medium bowl:

3 cans cream of chicken soup                                     1 can olives, sliced                 

1 pkg. sour cream                                                        1 medium onion chopped and fried 

2 cups cooked chopped chicken                                 1 small can red or green pimento (optional)

*In a hurry:  use canned chicken and dry onion bits

Heat oven to 375 degrees.  Place two spoonfuls of mixture into each tortilla.  Roll tortillas and place side by side (touching) in greased 9x13 baking dish.  Add ¾ to 1 cup milk to remaining mixture in bowl (enough to make soupy) and stir in.  Pour over the rolled tortillas.  Top with grated cheese.  Cover with baking lid or aluminum foil.  Bake 40 minutes.  Serves 6-8 people.