Chicken Enchiladas

By shawnal

Ingredients

• 1 (16 ounce) can refried beans
• 10 (8 inch) flour tortillas
• 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
• 1 cup sour cream
• 3 cups cubed cooked chicken
• 3 cups shredded Cheddar cheese, divided
• 1 (14.5 ounce) can enchilada sauce
• 1/4 cup sliced green onions
• 1/4 cup sliced ripe olives
• Shredded lettuce

Details

Servings 10
Preparation time 15mins
Cooking time 50mins
Adapted from allrecipes.com

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. x 2-in. baking dish. Pour enchilada sauce over top; sprinkle with onions, olives and remaining cheese. Bake, uncovered, at 350 degrees F for 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired.