Chicken Enchiladas

1 can (16 oz) refried beans

10 - 12 flour tortillas
1 can cream of chicken soup
1 c. sour cream
3 - 4 c. cooked chicken, chopped up
3 c. cheddar cheese (or however much you want)
1 can (15 oz) enchilada sauce (at least a 15 oz can - I sometimes use more)
1/4 c. sliced green onions
1/4 c. sliced ripe olives

Spread about 2 T. beans on each tortilla. Combine soup, sour cream and
green onions. Stir in chicken. Spoon about 1/3 - 1/2 c. onto each tortilla;
top with cheese. Roll up and place seam side down in greased 13x9 baking
dish. Pour enchilada sauce over top; sprinkle with cheese and olives. Bake,
uncovered at 350 degrees for 35 minutes or until heated through. Just
before serving, sprinkle lettuce around enchiladas if desired.