CHICKEN ENCHILADAS

2 c diced chicken (or turkey)
2 cans cream of chicken soup (I prefer it not so rich, so I use 1 can soup and 1 can milk)
8 oz sour cream
1 sm can green chilies
1/2 t salt
1 clove garlic, minced
1 doz small flour tortillas (heated and soft)
3 c grated cheddar cheese
1/2 bunch chopped green onions
1/2 c sliced black olives (opt)

-Heat first 6 ingredients, simmer 5 min
-Place 2 T mixture and a bit of cheese on each tortillas and roll
-Place seam side down in greased 9X13 pan
-Top with remaining mixture, cheese, onions and olives
-(to eat now follow baking directions below) To freeze: place into 2 gallon ziploc bag and freeze

(thaw) Bake at 350 uncovered for 20-25 min. Serves 6