Creamy Chicken Enchiladas

6 (4oz each) skinless, boneless chicken breast, cut into strips
1 (4 oz) chopped green chilies

Coat a large nonstick skillet w/cooking spray and place over med-high heat. Brown chicken turning frequently. Add chilies during last 2 minutes of cooking.

1 cup light sour cream
1 can Campbell's Healthy Request Cream of Chicken Soup
1 can nonfat milk
1/2 package taco seasoning

In a medium saucepan, mix together and heat over medium-low heat

1 can (2.25 oz) sliced black olives
1 cup reduced fat shredded cheddar cheese
10 8" flour tortillas

Spread 1/2 cup of soup mixture over bottom of 9x13 baking dish

Lay 5 tortillas on a clean countertop. Put 1 TBS. soup mixture down the center of each. Follow with: 2 TBS chicken, 1 TBS cheese and 1 tsp. olives. Roll up and place in dish. Repeat with remaining 5 tortillas. Pour remaining soup mixture over tortilla rolls. Sprinkle with remaining chees. Place in a 325 degree oven for 20 minutes.

Adapted from 'Lickety Split Meals by Zonya Foco