Chicken Enchiladas Recipe

10
15 mins
50 mins

Ingredients

1 can (16 ounces) refried beans
10 flour tortillas (8 inches), warmed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
3 to 4 cups cubed cooked chicken
3 cups (12 ounces) shredded cheddar cheese, divided
1 can (15 ounces) enchilada sauce
1/4 cup sliced green onions
1/4 cup sliced ripe olives
Shredded lettuce, optional

Preparation

Step 1

Spread about 2 tablespoons of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to 1/2 cup down the center of each tortilla; top with 1 tablespoon cheese.

Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour enchilada sauce over top; sprinkle with the onions, olives and remaining cheese.

Bake, uncovered, at 350° for 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired.
Yield: 10 servings.