Chicken Enchiladas Are Scrumptious

• 1 pkg. flour tortillas (12 each)
• 2 c. Cheddar cheese, grated
• 1 c. Mozzarella cheese, grated
• 1 3/4 lb. cooked chicken
• 2 cans cream of chicken soup
• 1 pt. sour cream
• 2 small cans green chilies, diced
• 2 small cans chopped olives
• 1 large (17 oz.) can refried beans
• 1 envelope taco mix

1. Cube precooked chicken.
2. Add taco mix and stir.
3. Spread each tortilla with a layer of refried beans; spoon on about 2 tablespoons of chicken mixture and 1/4 cup or so Mozzarella cheese.
4. Roll up and place in a baking dish.
5. Mix chicken soup and sour cream together; spread over the top.
6. Sprinkle generously with remaining cheeses, green chilies and olives.
7. Place in a 350u0b0 oven for 30 minutes, or until enchiladas are bubbly.
8. Makes 12 enchiladas.

flour tortillas, cheddar cheese, mozzarella cheese, chicken, cream of chicken soup, sour cream, green chilies, olives, beans, taco

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082613 (may not work)