Diana's Chicken Enchiladas

3 can's of chicken
1 sm can of green chiles
1 package corn tortillas (around 16ish)
cheese (to your liking I use colby jack and a lot)
1 28 oz can of green chili (las palmas)

Break down chicken in pan and add green chiles, rip corn tortillas in bite size pieces and add. Warm for a few minutes. Add enchilada sauce and cheese. Mix well. Pour in casserole pan and top with more cheese and olives. Bake for 25 minutes @ 350 degrees.

Creamy Fruit Dip

1 cup marshmallow cream

4 oz cream cheese, softened

1 small container strawberry yogurt

1 TBSP orange juice concentrate

Beat together marshmallow cream and cream cheese until smooth. Add yogurt and orange juice. Blend well. Cover and refrigerate for one hour. Serve with fresh fruit.