Chicken Enchiladas by
Source: Nancy Sproba
Ingredients
1 16 oz. can refried beans (black are good)
10 8 inch flour tortillas
1 can cream of chicken soup, undiluted
1 cup sour cream
3 cups cubed cooked chicken
3 cups shredded cheddar cheese, divided
1 14.5oz can enchilada sauce
¨ù cup sliced ripe olives
¨ù cups sliced green onions
Instructions
Spread about 2 Tbls. Beans on each tortilla.
Combine soup & sour cream; stir in chicken.
Spoon 1/3-1/2 cup down center of ea. Tortilla;
Top with 1 Tbsp. cheese. Roll up and place
seam side down in greased 13x9x2 baking
dish. Pour enchilada sauce over top; sprinkle
with onions, olives and remaining cheese.
Bake uncovered at 350¢ª 35-45 minutes.
Combine soup & sour cream; stir in chicken.
Spoon 1/3-1/2 cup down center of ea. Tortilla;
Top with 1 Tbsp. cheese. Roll up and place
seam side down in greased 13x9x2 baking
dish. Pour enchilada sauce over top; sprinkle
with onions, olives and remaining cheese.
Bake uncovered at 350¢ª 35-45 minutes.