Sour Cream Chicken Enchiladas

This is my neighbor's super-easy recipe. It's a great way to use up leftover rotisserie or baked chicken.

Ingredients
2-4 c chicken, shredded
1 c sour cream
1 can cream of chicken soup
1/2 c milk
1 sm can diced black olives
1 sm can green chilies
3 tsp chili powder
1 sm onion, finely chopped
2 tsp garlic, minced
2-3 c cheese, shredded
1-2 T EVOO
corn tortillas

Directions

1. Preheat oven to 350.
2. Spray 9x13 pan with non-stick spray.
3. Heat sour cream, soup, and milk over medium heat until bubbly.
4. Saute onions, garlic, and chili powder in deep-sided skillet over medium-high heat in EVOO until mostly clear.
5. Add chicken, green chilies, and 2 T of soup mixture to pan of onions and combine well. Remove from heat.
6. Coat bottom of 9x13 pan with 1 c of soup mixture.
7. Fill tortillas with chicken mixture, placing them in the pan with the seam down.
8. Top with remaining soup mixture, then olives and cheese.
9. Bake 30 min or until bubbly & heated through.

This recipe can easily be lightened with low fat or fat-free products. No nutrition info available.