2 cooked boneless skinless chicken breast (cubed)
4 flour tortillas (fat free)
1 can cream mushroom soup (fat free)
1 can enchillada sauce
1 can refried beans (fat free)
1/4 cup cheddar cheese (shredded)
1 can pitted olives

Spray 2 quart casserole dish with non-fat spray. Cut tortillas into cubes. Place enchilada sauce and cream of mushroom soup in sauce pan and simmer until it is blended and bubbles. Pour small amount of sauce mix on bottom of asserole Place layer tortillas, layer of chicken, layer olives, layer sauce mix, layer cheese, layer refried beans. Continue to layer ingredients ending with tortillas and sauce mix on top. Don't layer cheese on top. Let it be in the middle...the cheese will form a hard crust if placed on top. Bake at 350 degrees for 40 minutes or until all bubbly. Recipe can be doubled.

My family likes the flavor of enchiladas, but as we get older we can't eat spicy foods. This casserole gives us the flavor, but the cream of mushroom soup cuts down on the strong spicy taste. Enjoy!