CHICKEN ENCHILLADAS

CHICKEN ENCHILLADAS


2 (16-oz.) cans refried beans
20 (8-inch) flour tortillas
2 (10.75-oz.) cans condensed cream of chicken soup, undiluted
2 cups sour cream
6 cups cubed cooked chicken
6 cups shredded Cheddar cheese, divided
2 (14.5-oz.) cans enchilada sauce
½ cup sliced green onions
½ cup sliced ripe olives
Shredded lettuce


Spread about 2 Tbsp. of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to ½ cup down the center of each tortilla; top with 1 Tbsp. cheese. Roll up and place seam side down in a 9-x-13-inch baking dish. Pour enchilada sauce over the top; sprinkle with onions, olives and remaining cheese. Bake, uncovered, at 350^ for 35 minutes or until heated through. Just before serving, sprinkle with lettuce around enchiladas if desired.

Yield: 20 servings.