c-az's Chicken Enchiladas

2 lbs chicken tenders, grilled and diced
3 cups sour cream
1 can cream of chicken soup
1 small can diced green chilies
Milk
8 corn tortillas, cut in half
1 small can sliced olives
2 cups shredded cheese (I use the bagged Mexican cheese)

Spray 2 loaf pans with non-stick spray. Mix sour cream, soup and diced chilies in large bowl. Add enough milk to smooth out the mixture (maybe a ½ cup or so), set aside. Place halved tortillas in bottom of pan (four halves per pan). Add one quarter of the chicken into the bottom of each pan and top with 1 cup of sour cream mixture, spread over chicken. Top sour cream with ½ cup shredded cheese (per pan). Repeat layers again, tortillas, chicken, sour cream, and cheese. Top with sliced olives.
Bake 350 covered for 40-45 minutes until cheese is melted and bubbling. Remove foil and bake uncovered for 15 minutes to lightly brown top.