Rachel's Enchiladas

Name: Rachel's Enchiladas
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 16-oz can Refried Beans; 10 Flour tortillas (6-8 inch); 1 10.75-oz can Condensed cream of chicken soup undiluted; 1 cup (8 oz.) Sour cream; 3 cups Chicken cooked, cubed; 3 12-oz cans Cheddar shredded & divided; 2 15-oz cans Enchilada sauce; 1/4 cup Green onion sliced; 1/4 cup Black olives sliced; Lettuce shredded (optional); Tomato chopped (optional)

I've tried these with verde enchilada sauce, but I like the regular red sauce the best.

Category: Main Dish

Cuisine: Mexican

☆☆☆☆☆

1 review

Ready in 45 minutes

by Black-Orchid

Ingredients

1 16-oz can Refried Beans

10 Flour tortillas (6-8 inch)

1 10.75-oz can Condensed cream of chicken soup undiluted

1 cup (8 oz.) Sour cream

3 cups Chicken cooked, cubed

3 12-oz cans Cheddar shredded & divided

2 15-oz cans Enchilada sauce

1/4 cup Green onion sliced

1/4 cup Black olives sliced

Lettuce shredded (optional)

Tomato chopped (optional)

Directions

Spread about 2 T. of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3-1/2 cup down the center of each tortilla; top with 1 T. cheese. Roll up and place seam side donw in a greased 9x13 inch baknig dish. Pour enchilada sauce over top; sprinkle with onions, olives, and remaining cheese. Bake uncovered at 350? for 35 minutes, or until heated through. Just before serving, garnish with lettuce and tomatoes if desired.

Reviews

☆☆☆☆☆

I like to use corn tortillas rather than flour. [I posted this recipe.]

Black-Orchid

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