Chicken Enchiladas Recipe
Ingredients
- 1 (16-oz) can refried beans
- 10 flour tortillas (6-8 inch size)
- 1 (10-3/4-oz) can cream of chicken soup, undiluted
- 1 cup sour cream
- 3 to 4 cups cubed, cooked chicken
- 3 cups shredded cheddar cheese, divided
- 1 (15-oz) can enchilada sauce
- 1/4 cup sliced green onions
- 1/4 cup sliced black olives (optional)
- shredded lettuce (optional)
Directions
- Spread about 2 Tablespoons of beans on each tortilla.
- Combine soup and sour cream; and stir in chicken. Spoon 1/3 to 1/2 cup down center of each tortilla. Top with 1 Tablespoon cheese. Roll each tortilla and place seamed side down in a greased 13X9 inch baking dish.
- Pour enchilda sauce over top, sprinkle with onions, olives and remaining cheese.
- Bake at 350 degrees for 35 minutes, uncovered.
- Sprinkle lettuce around enchilada on plate before serving.
- These can be made ahead of time and frozen. Allow to
- thaw overnight before baking
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