CHICKEN ENCHILADAS

 

• 1 can (16 ounces) refried beans
• 10 flour tortillas (8 inches), warmed
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup (8 ounces) sour cream
• 3 to 4 cups cubed cooked chicken
• 3 cups (12 ounces) shredded cheddar cheese, divided
• 1 can (15 ounces) 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 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. baking dish. Pour enchilada sauce over top; sprinkle with the onions, olives and remaining cheese.
• Bake, uncovered, at 350° for 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired. 
• Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
• Yield: 10 servings.
• Originally published as Chicken Enchiladas in Quick Cooking May/June 1998,