Chicken Enchiladas

INGREDIENTS
16 ounce bottle of can of enchilada sauce
6 tortillas
1 jar of salsa
2 cans refried beans – I always leave this out b/c I don’t like beans
1/2 cup sour cream
1/2 cup shredded cheese
1/4 cup olives
1 jalapeno

DIRECTIONS
Heat over to 400. Pour the can of sauce into a pie dish. Dip tortillas in the sauce to soften them. On a cutting board, gently spread beans on one side of tortilla. Add enough chicken to cover beans. Sprinkle cheese onto chicken.Add olives and salsa if you’d like. Roll up the tortillas and place seam-side down in a 9 by 13 inch baking dish. Blend sour cream into remaining sauces and pour over enchiladas. Cover with cheese. Cover and bake for 25 – 30 minutes at 400 until heated through.