Sour Cream Enchiladas

(This is a recipe my dad brought home from work many years ago. They would have these potluck dinners on swing-shift. Someone made this and brought it out. My dad begged for the recipe.)

The recipe calls for 17 oz can of diced green chiles. With the heat of the bag of green chile you have in your freezer you could probably get away with using 1/4- 1/2 cup of green chile. (I'd start with less and add to taste.) The hamburger can be substituted with shredded beef or shredded chicken.


INGREDIENTS:
1 pint sour cream
2 cans cream of chicken soup
1 can chopped olives
17 oz can of diced green chiles
2 lbs hamburger
1 diced onion
1 lb grated cheese (chedder/monteray jack mixture)
12-14 four tortillas (or as many as you can fit in a pan)


DIRECTIONS:
Preheat oven 350 degrees. Combine sour cream, cream of chicken soup, black olives and green chiles in a saucepan. Bring to boil. Fry meat with diced onion. After meat is cooked spoon 2 TBSP sauce, 2 fingerfuls of cheese and 2 TBSP of meat into a tortilla. Roll up, place in large 13x9 pan. Repeat till pan is full. Set aside some sauce and cheese to spread over enchiladas. Sprinkle chopped olives and chopped green onions over the top for some color. Bake for 20-30 minutes, or until cheese is melted.