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

1. 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.
2. 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.
3. Bake, uncovered, at 350u0b0 for about 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired.
4. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u0b0.

beans, flour tortillas, condensed cream, sour cream, chicken, cheddar cheese, enchilada sauce, green onions, olives, shredded lettuce

Taken from www.tasteofhome.com/recipes/zippy-chicken-enchiladas/ (may not work)