Cream Of Chicken Enchiladas

• 2 cans cream of chicken soup
• 1 (16 oz.) carton sour cream
• 3 soup cans milk
• 1 small can Ortega chilies (mild)
• 1 can black olives, chopped
• 3 c. chopped, cooked chicken
• 3/4 can French green beans
• 2 c. shredded sharp Cheddar cheese
• 1 doz. yellow corn shells

1. Heat oven to 350u0b0.
2. Mix all ingredients except for sharp cheese and corn shells.
3. Take 1/2 cup of mixture, spread on bottom of casserole dish.
4. Warm up corn shells until soft.
5. Take one shell at a time in hand, put a scoop of mixture in the middle. Sprinkle on sharp cheese.
6. Roll up; place face down in dish.
7. When dish is full, put remaining mixture over the top and sides.
8. If you find the mixture thick, add more milk.
9. You need at least 2 1/2 to 3 cups for the top.

cream of chicken soup, sour cream, milk, chilies, black olives, chicken, cheddar cheese, yellow corn shells

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1057469 (may not work)