Enchiladas

8 flour tortillas (I use the smaller size)

3 chicken breasts, cooked and cubed into small pieces

2-3 cups grated cheese, cheddar or Mexican blend

1 medium onion, chopped

1 can olives, sliced

1 1/2 cups of your favorite salsa

8 oz. sour cream

1 can cream of chicken soup

Save some of the cheese, olives and onions for the top of casserole. Combine chicken plus remaining cheese, onion, and olives. Fill tortillas with a scoop of the mixture & roll up. Lay seam-side down, side by side, in 9" X 13" pan. Mix salsa, sour cream and soup. Spread over tortillas. Top with reserved cheese, olives and onions. Bake at 350 degrees until heated through (20-30 mins.) (Option: I lighten up the recipe a little by using "light" sour cream and "healthy request" cream of chicken.)

Recipe from Carol Homer