Sour Cream Enchiladas

Ingredients:

• 1 pint sour cream
• 1 small chopped green chilies
• 1 medium onion, chopped
• 1 can cream of chicken soup
• 1 small can chopped black olives, optional
  
• Mix all the above together. Set aside.
  
• 1 lb. ground beef, browned or2 c. chopped, cooked chicken
• 1 can re-fried beans
• grated cheese
• 12 flour tortillas

Directions:

Assemble as follows on each tortilla:Spread sour cream mixture down one half of tortilla(Use only half of the sour cream mixture and reserve the other half for the top.)Meat, re-fried beans (drop on with teaspoon), cheese. Starting on side with ingredients, roll up enchilada and place, seam side down, in 9x13 pan. Place enchiladas side by side. It will be a tight fit but all will fit in a 9x13 pan.Spread top with remaining sour cream mixture. Cover with grated cheese. Cover with foil and bake at 350 for 30 minutes.
You can do this much easier by just covering the bottom of the pan with tortillas. Spread half of the sour cream sauce on top of tortillas and finish layering all the other ingredients in the order given above. Cover with flour tortillas and spread with remaining sauce and grated cheese. Bake as above. Tastes the same but takes half of the time to assemble.

This is also a big hit with our family. Most people I've served this to love it as well, unless you do not like sour cream. I make this in a Dutch Oven at girl's camp and they love it.

Submitted by: Naomi White