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    Chicken Enchiladas


    Source of Recipe


    Amy's Menu Plan

    List of Ingredients




    1 can (16 oz) refried beans
    10 flour tortillas (6-8 inches)
    1 can condensed cream of chicken soup, undiluted
    1 cup (8 oz) sour cream
    3-4 cubed roasted or cooked chicken
    3 cups (12 ozs) shredded cheddar cheese, divided
    1 can (15 oz. enchilada sauce
    1/4 cup sliced green onions
    1/4 cup sliced black olives
    shredded lettuce, optional

    Recipe



    Spread about 2 tbsp of 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 tbsp cheese. Roll up and
    place seam side down in a greased 13x9x2 inch baking dish. 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. (4-6 servings)

    These can be made ahead of time and refrigerated until ready to
    cook.

 

 

 

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