CHICKEN-REFRIED BEAN ENCHILADAS

I love making a big pan of enchiladas since my guys never leave the table less than satisfied and, as an added bonus, I usually have leftovers for lunch the next day (maybe even the day after that). And these enchiladas, filled with chicken and refried beans and all manner of other good things, is definitely worth revisiting time and again. Thumbs up!

Chicken-Bean Enchiladas

1 tbsp olive oil

1 onion, diced

1-10.5 oz can cream of chicken soup

1 cup reduced-fat sour cream

4 cups chopped chicken (I used deli-roasted)

8 large flour tortillas

1-16 oz can reduced-fat refried beans

2 cups shredded sharp cheddar cheese

2 cups enchilada sauce

2 scallions, sliced thin

1/4 cup sliced black olives

1) Preheat oven to 375 degrees; lightly oil 13×9″ baking dish

2 To large skillet add olive oil and heat over medium-high; add onions and cook, stirring often, 5 minutes until onions soften

3) Reduce heat to medium and stir in cream of chicken soup, sour cream, and chicken; cook 5 minutes, remove from heat, and set aside

4) Lay out flour tortillas and divide refried beans between them (about 2 tbsp each), spreading close to edges; divide onion-sour cream-chicken mixture between tortillas, spooning down center; scatter 1 tbsp cheese over top (reserving balance of cheese for later); roll up tortillas and place seam-side down in baking dish

5) Pour enchilada sauce over enchiladas and bake in oven 30 minutes; scatter reserved cheese, scallions, and black olives over enchiladas and cook an additional 5 minutes; remove from oven and serve it up!

Servings: 6-8