Sour Cream Enchilladas (Jennifer Clark)

2 cans cream of mushroom soup

1-12 oz container sour cream

5-6 flour or corn tortillas

1 lb. ground beef or chicken

1 1/2 c grated cheese

1 can refried beans

1 can olives, sliced

Preheat oven to 350. Cook chicken or ground beef and drain. Combine in a large bowl, 2 cans cream of mushroom soup, sour cream, and olives. Set aside.

In a 9 x 13 rectangular pan, layer tortillas with refried beans, meat, grated cheese, and a spoonful of soup mixture. Roll the tortilla and put into pan. Repeat with all the tortillas. Top enchiladas with leftover soup mixture and cheese. Cover pan with foil and bake for 35-45 minutes, until hot and bubbly.