Kathy's Sour Cream Enchiladas

Here is my claim to fame...so easy to make...cook and invite friends over to share...maybe play loaded questions?

Sauce:
1 bag of chicken (I cube and then cook in a frying pan with garlic powder, a tad bit of salt, pepper, onion powder…drain access liquid)
2 pts sour cream (I use light sour cream)
15 oz of cream of chicken soup (I try to use the reduced fat kind)
(mix together well and I normally season it with more garlic powder, salt, pepper and onion powder to taste)

Cheese mix
5lbs of Monterrey jack cheese
2 cans of diced chile peppers
1 can chopped olives
(mix together well)

30 corn tortillas (not flour they will become mushy and gross)

Preheat oven 350 degrees

A very large baking dish (I like to buy disposable lasagna dishes)

In the baking dish put a layer of corn tortillas then spoon a layer of the sauce mix then a layer of cheese mix then layer tortillas (repeat until dish full…I normally do about 4 layers…the thicker the longer you need to cook it!) end with a cheese mix layer on top. Cover with aluminum foil and bake about an hour …check the middle to see how the middle is cooking…the cook another 30 minsish without the aluminum foil)

Let sit about 10 minutes to get solid so it’s easier to cut and enjoy. This should easily feed at least 10 people. This is easily doubled and I’ve feed 40 on a doubled recipe.