1 can nacho cheese soup
1/2 cup milk
2 cups diced cooked chicken, or two 5 ounce cans of chicken
1/2 cup salsa
1 can chopped green chilies (4 ounces)
1 teaspoon chili powder
8 - 8 inch flour tortillas
shredded cheddar cheese
sour cream
sliced black olives
green onions, chopped

In small bowl, combine soup and milk. Set aside. In medium bowl, combine chicken, salsa, chilies, chili powder, and 2 tablespoons of soup mixture. To make enchiladas, along one side of tortilla, spread about 1/3 cup chicken mixture. Roll up each tortilla, jelly-roll fashion; place seam-side down in greased 3 quart oblong baking dish or 9 x 13 pan. Spread remaining soup mixture over enchiladas. Cover with foil.

Bake at 375 for 35 minutes or until bubbly. Top with shredded cheese, sour cream, olives, and green onions.

Yield: 8 enchiladas.