Chicken Enchilada

Spread about half a cup of refried beans in a 10-inch flour tortilla. Mix cooked chicken (you may use leftover fried or roasted chicken) with sour cream and cream of chicken then pour it to the tortilla. Top with shredded cheddar or processed cheese. Wrap the tortilla and place it on a greased baking dish. Make 2 to 3 more tortillas or as many as you want as long as it fits the baking dish. Pour enchilada sauce over the tortillas and sprinkle with ripe olives or green onions. Bake at 350 degrees for 20-30 minutes without cover. Serve with sour cream or guacamole (a kind of dip which is made by combining avocado and salsa) on the side.