3 to 4 c. chicken, cooked & shredded
2 cans cream of chicken soup
1 can diced, roasted green chilies
1 lg. (16 oz.) container sour cream
3 c. cheese, grated (mix or match)
1/2 c. green onions, chopped
Olives, sliced (optional)
2 dozen flour tortillas

This is a recipe handed down. The amounts are approximate, so if you like more of something, so ahead and put it in. Mixture should be fairly thick, about oatmeal consistency.

Take first 4 ingredients and mix together. Set 1 cup aside for topping. Also save approximately 1 cup grated cheese and 1/2 cup chopped green onions. Mix together remaining ingredients. Spoon onto flour tortillas and roll up. Place seam side down in baking dish. Any size baking dish will do; may take 2 depending on the size. Take the first 4 ingredient mixture and add 1 cup milk and mix. Pour over top of enchiladas. Top with cheese and chives. Bake at 350 degrees for 1 hour.