Chicken Enchiladas

By mangia_g2

Ingredients

• 32 oz enchilada sauce
• 16 tortillas
• salsa
• 1 can refried beans
• 1/4 - 1/2 cup shredded sharp cheddar cheese
• 1/4 - 1/2 cup shredded Monterey Jack cheese
• 1/2 - 1 cup sour cream
• 1/4 - 1/2 cup black olives
• roasted chicken

Details

Servings 8

Preparation

Step 1

Set up an assembly line: enchilada sauce in one pie pan, then all ingredients in separate containers. Take a tortilla, dip into sauce to soften then place on a plate so you can layer each of the other ingredients. Roll up and place seam side down in a greased 13x9 pan. You'll be able to place 8 in each pan. Blend any leftover sour cream into remaining enchilada sauce and pour over enchiladas. Sprinkle with remaining cheese. Bake at 400 for 25-30 minutes.