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1 can (16 oz) refried beans 10 - 12 flour tortillas 1 can cream of chicken soup 1 c. sour cream 3 - 4 c. cooked chicken, chopped up 3 c. cheddar cheese (or however much you want) 1 can (15 oz) enchilada sauce (at least a 15 oz can - I sometimes use more) 1/4 c. sliced green onions 1/4 c. sliced ripe olives Spread about 2 T. beans on each tortilla. Combine soup, sour cream and green onions. Stir in chicken. Spoon about 1/3 - 1/2 c. onto each tortilla; top with cheese. Roll up and place seam side down in greased 13x9 baking dish. Pour enchilada sauce over top; sprinkle with cheese and olives. Bake, uncovered at 350 degrees for 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired.