Thursday, December 2, 2010

Chicken Enchiladas


1 (16 ounce) can refried beans
10 (8 inch) flour tortillas
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup sour cream
3 cups cubed cooked chicken
3 cups shredded Cheddar cheese, divided
1 (14.5 ounce) can enchilada sauce
1/4 cup sliced green onions
1/4 cup sliced ripe olives
1 small can diced green chilies
Shredded lettuce

1.Spread about 2 tablespoons 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 tablespoon cheese. Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish. Pour enchilada sauce over top; sprinkle with onions, olives and remaining cheese. Bake, uncovered, at 350 degrees F for 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired.

1 comment:

Emily said...

These look really good. Have you ever tried the pioneer woman creamy chicken enchiladas? I think you might like them.