Here's what's for dinner tonight--our family's favorite enchilada recipe!
1 can (16 oz.) refried beans
10 flour tortillas (6 to 8 inches)
1 can condensed cream of chicken soup, undiluted
1 cup sour cream
3 to 4 cups cubed roasted or cooked chicken (I often just use 2 cans of chicken)
3 cups shredded cheddar cheese, divided
1 can (15 oz.) enchilada sauce
1/4 cup sliced green onions
1/4 cup sliced ripe olives
Shredded lettuce, optional
Spread about 2 tablespoons of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to 1/2 cup of the mixture down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in a greased 13" x 9" baking pan. Pour enchilada sauce over the top; sprinkle with onions, olives and remaining cheese.Bake, uncovered, at 350 degrees for 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas, if desired.