Chicken Enchiladas

10¾ oz. can Cream of Chicken soup

8¾ oz. can whole kernel corn, drained

½ cup green onions, sliced

1-tablespoon chili powder

10 oz. chicken or turkey, drained and chopped, cooked

½ cup sour cream

¼ cup milk

8 flour tortillas

1½ cups shredded cheese

Pitted olives, sliced

Green pepper rings (optional)

In saucepan combine first four (4) ingredients; cook until onion is tender. Stir in chicken or turkey, sour cream and milk; heat thoroughly, do not boil. Place approximately ¼ cup of chicken mixture on each tortilla; roll up. Spread remaining mixture in bottom of 12” x 7½” x 2” baking dish. Place filled tortillas, seam side down, on the chicken mixture in the baking dish. Cover with foil. Bake at 350 degrees, about 30 minutes. Remove foil and sprinkle with cheese. Return to oven and melt cheese. Garnish with olives and green pepper rings.

From Janet Bundy