Chicken Enchiladas Recipe

• 1 (16-oz) can refried beans
• 10 flour tortillas (6-8 inch size)
• 1 (10-3/4-oz) can cream of chicken soup, undiluted
• 1 cup sour cream
• 3 to 4 cups cubed, cooked chicken
• 3 cups shredded cheddar cheese, divided
• 1 (15-oz) can enchilada sauce
• 1/4 cup sliced green onions
• 1/4 cup sliced black olives (optional)
• shredded lettuce (optional)

Directions