Layered Enchiladas

This is the cheaters way to make enchiladas.  It tastes exactly the same - literally - and not only is it easier and faster to put together but I feel like I throw less of it away.  This way you can cut whatever size piece you want rather than serving a whole enchilada.  I highly recommend serving Spanish Rice with these.  It's the perfect pairing!

Layered Enchiladas

Ingredients:

• 10 tortillas
• chicken, cooked and shredded (you can either cook a couple chicken breasts or use canned chicken)
• 2 cups sour cream
• 1 small can green chilies
• 1 can refried beans
• 1 can cream of chicken soup
• 2 cups cheese, grated
• chopped olives (optional)

Mix soup, sour cream and green chilies together.  Place a large spoonful of mixture in bottom of 9x13 pan and spread evenly so the bottom of the pan is lightly coated.  Make a layer of tortillas in bottom of pan.  I've found the easiest way to do this is to cut the tortillas in half and place the straight edges along the edges of the pan.  I usually use 5-6 half pieces per layer.  Then spread refried beans and sprinkle cheese on top.  The beans can be easier to spread if they are warmed.  I usually just do it in a bowl in the microwave.  Next add 1/2 of your soup mixture.  Then sprinkle your chicken and more cheese.  Add another layer of tortillas.  Top with remaining soup mixture and lots of cheese. (if you're going to use olives, just sprinkle them on top)  Bake at 350 degrees for 30 minutes.  This works as a freezer meal too.  Just prepare, cover in heavy tinfoil, and freeze.  Then when you bake it just make sure it's hot all the way through.