Enchilada recipe offers south-of-the-border flavor.

Chicken Enchiladas

16-ounce can refried beans

10 flour tortillas

1 can reduced fat cream of chicken soup

1 cup reduced fat sour cream

3 to 4 cups of cubed cooked chicken

2 cups of shredded cheddar cheese

15-ounce can enchilada sauce

1/4 cup chopped onion

1/4 cup chopped olives

1 cup chopped tomato

Shredded lettuce

Spread about 2 tablespoons of refried beans on each tortilla. Combine soup, sour cream and chicken together. Spoon 1/2 cup down the center of each tortilla. Top with cheese. Roll up and place seam side down in a 13-by-9-inch pan. Pour enchilada sauce over the top; sprinkle with cheese. Bake at 350 degrees F for 35 minutes or until heated through. Serve with olives, onion, tomatoes and shredded lettuce.

Tonya Bannister,
Marquette