Chicken Enchiladas

By Yvette-2

Ingredients

• 1 16 oz can refried beans
• 10 flour tortillas (6-8 inch)
• 1 can cream of chicken soup
• 1 8 oz sour cream
• 3-4 c. cubed cooked chicken
• 3 c. (12 oz) shredded cheddar cheese
• 1 15 oz can enchilada sauce
• 1/4 c. sliced green onions
• 1/4 c. sliced ripe olives

Preparation

Step 1

Spread about 2 tablespoons 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, tope with 1 tablspoon cheese. Roll up and place seam side down in a greased 13x9 inch baking dish. Pour enchilada sauce over top; sprinkle with onions, olivers and remaining cheese. Bake, uncovered at 350 degrees for 35 minutes or until heated through.