16 oz. sour cream
8 oz. chopped green chilies
3 oz. black olives (optional)
1 can cream of chicken soup
1 lb. grated cheddar cheese (or Longhorn cheese if you prefer)
bunch of chopped green onions
10 white corn tortillas

Mix and warm chicken soup, sour cream and green chiles. Chop onions and grate cheese and mix together in a bowl. Fry tortillas lightly in olive oil (or cooking grease) on both sides in pan and drain.

Place soup mixture and 1/2 of the cheese in a tortilla and roll to form an enchilada. Place rolled tortilla in a 9x12x2-inch glass bake pan. Repeat for the remaining 9 tortillas. After all 10 tortillas are in the bake pan, top with remaining soup mixture and cheese.

Top off with olives (optional). Bake at 300°F for 20 minutes or until done (slightly bubbly).

Submitted by: Tom Hausherr