Adapted from Rachael Smith's Recipe
3 C. Cream of Chicken Soup (Dairy Free, recipe on blog)
10 oz. Canned Chicken
1/2 C. Dairy Free Sour Cream by Tofutti
2.25 oz. can Sliced olives
4 oz. can Green Chiles
1-2 c. Bell Peppers (any color, do a variety)
Dairy free cheddar cheese by Daiya (or no cheese)
10 oz can green or red enchilada sauce
Preheat oven to 350 degrees. Make cream of chicken soup. Shred chicken chunks in can and add to soup. Mix in sour cream, green chiles, bell pepper, and 1/2 can olives. Add mix to tortillas and roll, or rip tortillas in quarters and layer in 9x13 pan. Little sauce on bottom, tortilla, sauce, tortilla, sauce, then olives, and enchilada sauce. Can add cheese on top. If you have dairy eaters in the family, put real cheddar cheese on half, and dairy free on the other half. Bake at 350 for 25-40 min.
This recipe can be used with dairy, just don't use dairy free substitutes.