Chicken Enchiladas
submitted by August 1997 Mom's List

4 boned and skinned chicken breasts
1 can chopped olives
2 cans cream of chicken soup
1 pint sour cream
1 pound cheddar cheese -- grated
1 can green chiles -- (4 oz.), diced
1 dozen flour tortillas -- (reg. size)
green onions -- chopped

Boil chicken. Slice thinly or shred. Combine soup, olives, sour cream,chiles, green onions and 1/2 of the cheese. Divide in half. Add chickento one half. Roll into tortillas; place in greased 9" x 13" pan. Pourrest of soup mixture over enchiladas and sprinkle rest of cheese over top.Bake 20-30 minutes at 350 degrees or until bubbly. Let stand about 5 minutesbefore serving.

NOTES: You can substitute fat-free sour cream and reduced-fat soups to cut back on the fat. I've never actually tried it with reduced-fat cheese, but I guess you could try that too.

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