Zippy 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 sour cream

3 to 4 cups cubed cooked chicken

3 cups 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 13x9-in. baking dish. Pour enchilada sauce over top; sprinkle with the onions, olives and remaining cheese.

Bake, uncovered, at 350° for about 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°.


1 each: 487 calories, 23g fat (12g saturated fat), 95mg cholesterol, 1001mg sodium, 39g carbohydrate (3g sugars, 4g fiber), 29g protein.