1 can (16 ounces) refried beans
10 flour tortillas (6-8 inches)
1 can (10 ¾ ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
3-4 cups cubed or shredded cooked chicken
3 cups (divided) shredded cheddar cheese
1 can (15 ounces) enchilada sauce
¼ cup sliced green onions
¼ cup sliced black olives
Spread about 2 tablespoons of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to ½ cup chicken mixture down the center of each tortilla. Top with 1 tablespoon cheese. Roll up and place seam side down in a greased 13 x 9 x 2 baking pan. Pour enchilada sauce over 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. Yield 4-6 servings.
Special directions for freezing:
I have successfully frozen these after they’ve been baked. The way I like best is to roll up the enchiladas and store them in a gallon size zip top bag and freeze them. Then I can remove just as many as I need for dinner and open a fresh can of enchilada sauce to pour over top. If only using half for dinner, I have even frozen the other half of the enchilada sauce to save for the remaining enchiladas. The texture of the frozen sauce changes slightly, but the taste is unaffected.