Easy Chicken enchiladas

1 can cream of chicken soup
1 c sour cream
1/2 c of milk (more or less)

1 1/2 c. cheese (more or less)

1 1/2 c cooked & diced or shredded chicken (more or less)

1 small can mild sliced green chiles
1 small can sliced black olives, drained
salsa (optional)
enchilada sauce (optional)

8-10 flour tortillas (I like the big ones wrapped around the filling a
few times, or both corn and flour spread around the pan if you want easy
casserole style)

Mix together cream of chicken soup, sour cream, milk, half of cheese
(set aside the other half), chicken, chilies, and olives in a large
mixing bowl.

Spread a small amount of mixture on the bottom of a 9 X 13 pan (glass
or casserole) so the enchiladas don't stick to the bottom.  Fill each
tortilla with a few spoonfuls of mixture, roll up, and place in pan.
You should be able to fill at least 8 tortillas.  If there is any
mixture left over, (I always make sure there is) top the pan of
tortillas with it, then sprinkle the remainder of the cheese and salsa
(optional) on the top.

Or for casserole alternate layers of tortillas and the mixture.
Use cheese as last topping. Bake for 20-30 minutes at 350 degrees, or

until the cheese is beginning to brown.