1 Lemon-Pepper Rotessiere Chicken
shred all the white and dark meat take off skin
2 cans of Enchilada Sauce (I use Hot because it will cook off and give it the zing you need)
2 cans of refried beans (black or pink)
1 package of 10-12 Flour Toritillas
2 packages of 8 oz Sharp Cheddar Cheese shredded
1 can Campbell's Cream of Chicken Soup
1 16 oz container of Sour Cream
Green Onions - optional
Black Olives - optional
Extra Sour Cream - optional
Mix Cream of Chicken Soup and Sour Cream together and then mix into the shredded chicken in a bowl - set aside.
To assemble the enchiladas:
1 Flour Tortilla
2 Tablespoons of Refried Beans in center of tortilla
2 Tablespoons of Chicken Mixture in Center of tortilla
2 Tablespoons of Shredded Cheese
Fold Sides and Roll Enchilada and put seam side down in a 9 x 13 dish
Repeat until you run out of all the ingredients except for the cheese
After all the enchiladas are assembled pour enchilada sauce and coat all the rolls use both cans.
Sprinkle with remaining cheddar cheese
Bake for 30 to 40 minutes until all cheese is melted and the enchilada sauce is really bubbling.
Serve with extra sour cream, black olives and minced green onions.