1 1/2 c. uncooked egg noodles
1/2 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. butter
1 (8 oz.) can tomato sauce
3/4 c. chicken broth
3/4 c. dairy sour cream
1/2 tsp. salt
1/4 tsp. oregano, crushed
1 (15 oz.) can beef enchiladas, unwrapped & coin sliced
1 (12 oz.) can golden whole kernel corn, drained
1 1/2 c. cooked cut up chicken
1-3 c. sliced pitted ripe olives
1 c. shredded cheddar cheese

Cook noodles according to package directions; rinse and drain. Saute onion and green pepper in butter until tender. Stir in tomato sauce and chicken broth. Carefully blend in sour cream. Stir in noodles and remaining ingredients except cheddar cheese. Turn into a 2 1/2 quart casserole. Top with cheese. Bake in a preheated 350 degree oven for 40 to 45 minutes. Serves 6 to 8.