Chicken Enchiladas

10-3/4  ounces		refried beans
8		flour tortillas (8 inches), warmed
10-3/4  ounces		condensed cream of chicken soup, undiluted
8  ounces		sour cream
1-1/2  lb.		boiled chicken
8  ounces		shredded cheddar cheese, divided
15  ounces		enchilada sauce

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken Enchiladas ingredients. The serving size for any ingredient in Chicken Enchiladas may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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 13-in. x 9-in. baking dish. Pour enchilada sauce over top; sprinkle with the onions, olives and remaining cheese.

Bake, uncovered, at 350 for 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired. Yield: 10 servings.