Cobble Creek Kitchen

1 pound ground beef                                         
1 can refried beans
12 flour tortillas                                                       
½ pound grated cheddar cheese
1 pint sour cream                                                       
1 small can chopped green chilies
1 medium chopped onion                           
1 can cream of chicken soup
1 small can chopped olives

Mix sour cream, chopped green chilies, chopped onion, cream of chicken soup, and chopped olives together in a bowl and set aside.

Layer the ground beef, refried beans, grated cheddar cheese, and sour cream mixture on the tortillas.  Roll the tortillas up and place together in a 9 x 13 baking pan.  Cover over the enchiladas with remaining sour cream mixture and grated cheddar cheese.  Cover with aluminum foil and bake at 350˚ for 30 minutes.

Submitted by: Corinne Taylor

Categories: Corinne Taylor , Main Dishes