- 1 can refried beans
- 10 flour tortillas
- 1 can cream of chicken soup
- 8 oz sour cream
- 4 chicken breasts, cooked, cubed
- 8 oz shredded cheddar cheese
- 1 can enchilada sauce
Spread 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 1-2 tablespoons of shredded cheese. Roll up and place seam side down in a greased 13×9 inch pan.
Pour enchilada sauce over top; sprinkle with remaining cheese.
Bake, uncovered, at 350° for 35 minutes or until heated through.
Absolutely delicious! Next time I would go a little bit easy on the enchilada sauce because I like my enchiladas a bit crispy. But I also have to say that these were amazing as leftovers, too! HOPE YOU ENJOY!