Monday, September 24, 2007

Chicken Enchiladas

1 (16oz) can refried beans
10 flour tortillas
1 can cream of chicken soup
1 c. sour cream
4 c. cooked, cubed chicken
3 c. shredded Cheddar cheese, divided
1 (15oz) can enchilada sauce
¼ c. sliced green onions
¼ c. sliced ripe olives

Spread about 2 T. of beans on each tortilla. Combine soup and sour cream. Stir in chicken. Spoon 1/3 – ½ c. down center of each tortilla. Top with cheese. Roll up and place enchilada sauce over the top. Sprinkle with onions, olives, and remaining cheese. Bake, uncovered at 350 for 35 minutes. Serve with lettuce and salsa.

This is thee best chicken enchilada recipe I have found. It is very easy and the beans make it very hearty.