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1
Preheat oven to 350.
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2
Pour a couple of tablespoons olive oil in a large skillet.
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3
Add chicken and stir until cooked through.
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4
While chicken is cooking, add to it the onion, chili powder, garlic salt and cumin (amounts are approximate, so be sure to season to taste).
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5
In a separate bowl (use glass or steel because enchilada sauce stains), mix enchilada sauce and cheese soup.
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6
Remove 1/3 of sauce mix and add to it sour cream and salsa.
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7
Set both sauces aside.
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8
Once chicken is cooked through, drain excess liquid.
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9
Mix the chicken into the larger portion of sauce (the 2/3 you set aside earlier) until covered.
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10
Lay out tortillas across counter top and, if desired, spread about a tablespoon of refried beans on each tortilla.
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11
Spread about 1/4 cup of shredded cheese on each tortilla and divide chicken mixture among the tortillas.
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12
Roll tortillas and place them in greased 8.5x11 dish, seam side down.
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13
Spread the remaining 1/3 of sauce and then the remaining cheese across the top of the enchiladas.
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14
If cooking immediately, place in 350 degree oven for 20 minutes or until cheese begins to bubble.
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15
If refrigerating for later cooking, place in 350 degree oven for 40-60 minutes, or until cheese bubbles.
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16
Garnish with sour cream, taco sauce, salsa, green onions, olives, etc.
