Creamy Chicken Enchiladas

• 2 chicken breasts or 2 cups leftover cooked chicken, chopped
• 2 cans cream of chicken soup
• 4 tablespoons salsa
• 1 cup milk
• 12 can black olives, finely chopped
• 4 cloves garlic, minced
• 12 red pepper, finely diced
• 12 green pepper, finely diced
• 2 stalks celery, finely diced
• 1 onion, finely diced
• 34 cup sour cream
• 1 cup grated cheese
• 1 package flour tortilla

1. Cook chicken, chop, and set aside Cook garlic, peppers, celery, and onion, put in large bowl with chicken.
2. In seperate bowl mix soup, salsa, milk, olives to create sauce Add two thirds of this sauce and all sour cream to veggie and chicken mixture and add two thirds of the cheese.
3. Place a couple spoonfuls of mixture into tortillas and roll up.
4. Place in greased baking dish Cover with remaining sauce and cheese.
5. Cook for 20-30 minutes on 350.

chicken breasts, cream of chicken soup, salsa, milk, black olives, garlic, red pepper, green pepper, stalks celery, onion, sour cream, grated cheese, flour tortilla

Taken from www.food.com/recipe/creamy-chicken-enchiladas-76339 (may not work)