Chicken Enchiladas

I got this recipe from one of those books that have a recipe at the end of each chapter. I think it was by Anita Stansfield...something about a Star in the title. Good book, just read it a long time ago. Anyway, the enchiladas are really good and mild, for those of us that don't like a lot of spice...and neither do our nursing babies!

Chicken Enchiladas

1 can cr. of chicken soup1 can milk (or less)1 cup of sour creamflour tortillascooked chicken, chunked (we add onions and mushrooms)sliced black olivesshredded cheese
Mix soup, milk and sour cream. Spread a little mixture on bottom of 9x13 pan. Spread some down center of each tortilla and add chicken, olives and some cheese. Roll tortillas and place in pan. Pour remaining mixture over top of tortillas and top with cheese. Backe at 375 degrees for 20-25 min.
(We don't like to have quite so much moisture so I cut back on the soup/milk/sour cream mixture. Do whatever suits your tastes!)