Creamy Chicken Enchilada's

Creamy Chicken Enchiladas

• 2 cans of Cream of Chicken soup
• 3 TBSP Taco Seasoning
• 2 Chicken Breasts cooked & shredded
  
• 1 c. Sour Cream
• 1/4 c. Milk
• 1 1/2 c. Shredded Cheese
• 1/2 c. Chopped Green Onions
• Olives
• Tortillas
  

Cook chicken breasts & shred. Mix all ingredients except the chicken. Spread about 1/4 cup mixture down center of each tortilla. Add chicken in each tortilla. Roll up and place seam side down in a 9x13 pan. Pour remaining mixture over enchiladas. Bake @ 350 degrees for 20 minutes.