Chicken Enchiladas

I received this recipe at my Pampered Bride shower from my sr. year RD at Masters. I have no idea why I never tried it before now other than that I incorrectly assumed Matt hated enchiladas. He's totally fine with them and likes these! :-) They're so simple, but so tasty that it took care of my Mexican craving!

1 can refried beans
10 soft taco size tortillas
1 can cream of chicken soup
1 cup sour cream
3 cups cubed chicken, roasted or cooked
3 cups shredded cheddar cheese (or Mexican blend cheese)
2 cans enchilada sauce of desired heat intensity (MILD for me!)

Optional:
1/4 cup green onions
1/4 cup sliced black olives
3/4 cups salsa (optional)
Lettuce

Preaheat oven to 350. Grease 9x13 baking dish. Combine soup and sour cream; stir in chicken.

Spread about 2 Tbs beans on each tortilla. Spoon 1/3 to 1/2 cup chicken mixture down center; top with 1 Tbs cheese. Roll up tightly and place seam side down in baking dish. Repeat for all tortillas. Pour enchilada sauce over top; sprinkle with remaining cheese (onions and olives if desired). Bake uncovered for 30 minutes or until heated through. Just before serving, sprinkle lettuce on top if desired.

Suggested Sides: Spanish rice, tortilla chips, or any other typical Mexican side!

Serving Size: 20 enchiladas (when cut in half)

Notes:
~When using mild enchilada sauce, there's pretty much no heat to this tasty dish.
~I didn't use any of the optional ingredients for preference sake.
~They don't freeze well -- I learned the hard way. Soggy tortillas and lumpy filling...yum yum. :-P