Ingredients
1 can (16 ounces) refried beans10 flour tortillas (8 inches), warmed1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 cup sour cream3 to 4 cups cubed cooked chicken3 cups shredded cheddar cheese, divided1 can (15 ounces) enchilada sauce1/4 cup sliced green onions1/4 cup sliced ripe olivesShredded lettuce, optional
Preparation
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 each with 1 tablespoon cheese.
Roll up and place seam side down in a greased 13x9-in. baking dish. Pour enchilada sauce over top; sprinkle with the onions, olives and remaining cheese.
Bake, uncovered, at 350° for about 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired.
