Sweet Corn Chicken Enchiladas

I really enjoy making this dish because it's so easy to keep the ingredients on hand in the pantry.  Also, it is so simple to double the recipe and freeze the extra filling to have on hand.

Sweet Corn Chicken Enchiladas

1 can cream of chicken soup
1 can creamed corn
1/2 cup chopped green onion
3 Tbl taco seasoning
2 cans (5oz) premium chunk chicken
1/2 cup sour cream
2 cups shredded cheddar cheese (divided)
1/2 cup sliced olives or to taste
12 tortillas

Mix soup, corn, green onion, taco seasoning, chicken, sour cream, and half the cheese.
Spread mixture in tortillas.
Roll up and place seam side down in 9x13 baking dish.
Pour remaining mixture on top of tortillas and top with cheese and olives.
Cover with aluminum foil.
Bake at 350 degrees 20 minutes.
Remove foil and place back in oven for 10 minutes.
Serve with extra sour cream.