Sour Cream Chicken Enchiladas

Heat oven to 350. Grease 13"x9" pan. In medium bowl, combine sour cream, soup, and chilies. Mix well. Place large spoonful of sour cream mixture down center of each tortilla. Reserve 1/2 cup cheese. Sprinkle each tortilla with cheese, chicken onion and olives. Roll up and place in greased pan. Spoon any remaining sour cream mixture over tortillas. Cover. Bake 25-30 minutes or until hot and bubbly. Remove foil and sprinkle with remaining cheese. Return to oven and bake uncovered an additional 5 minutes.

Source: Pillsbury Fast & Healthy Magazine, September/October 1993