Chicken Enchiladas - cooking recipe

Ingredients

1 (16 oz.) can refried beans
8 flour tortillas (6 to 8-inches)
1 (10 3/4 oz.) can condensed cream of chicken soup (undiluted)
1 (8 oz.) c. sour cream
3 to 4 c. cubed cooked chicken
3 c. (12 oz.) shredded Cheddar cheese, divided
1 (15 oz.) can enchilada sauce
1/4 c. sliced green onions
1/4 c. sliced ripe olives
shredded lettuce (optional)

Preparation

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; top with 1 tablespoon cheese each. Roll up and place seam side down in a greased 13 x 9 x 2-inch baking dish.
Pour enchilada sauce over the top; sprinkle with onions, olives and remaining cheese.
Bake, uncovered, at 350\u00b0 for 35 minutes or until heated through.
Just before serving, sprinkle lettuce around enchiladas if desired.
Yield:
4 to 6 servings.