1 16 oz. can refried beans (black are good) 10 8 inch flour tortillas 1 can cream of chicken soup, undiluted 1 cup sour cream 3 cups cubed cooked chicken 3 cups shredded cheddar cheese, divided 1 14.5oz can enchilada sauce ¨ù cup sliced ripe olives ¨ù cups sliced green onions

Spread about 2 Tbls. Beans on each tortilla. Combine soup & sour cream; stir in chicken. Spoon 1/3-1/2 cup down center of ea. Tortilla; Top with 1 Tbsp. cheese. Roll up and place seam side down in greased 13x9x2 baking dish. Pour enchilada sauce over top; sprinkle with onions, olives and remaining cheese. Bake uncovered at 350¢ª 35-45 minutes.