SOUR CREAM CHEESY ENCHILADAS

~ 365 Easy One-Dish Meals

1 10-3/4oz. can cream of chicken soup
3/4 c. sour cream
2 T. milk
1 4oz. can diced green chilies
2 green onions, chopped
9 5-1/4in. corn tortillas
2 c. chopped cooked chicken
1/2 red bell pepper, seeded and chopped
8 oz. (2 c.) cheddar cheese, shredded
1 2.2oz can sliced olives, drained

Preheat oven to 350 degrees. Mix together soup, sour cream, milk, chilies, and green onions. Pour a little soup in bottom of 11x7-inch baking pan, just enough to coat the bottom. Arrange 3 tortillas in bottom of pan. Sprinkle with half the chicken and half the bell pepper. Sprinkle with a third of the cheese, then top with a third of the soup mixture, spreading evenly. Repeat layers. Top with remaining 3 tortillas, olives, remaining soup mixture, and then sprinkle with remaining cheese. Bake 30-35 minutes, or until heated through and bubbly.

Notes: You can whatever tortillas you like, flour or corn. Trial and error has taught me to use the softer corn ones. I like the corn flavor better and the softer tortillas are less chewy. Serve with guacamole, sour cream, salsa, etc.