Enchilada Casserole

We threw the extra black olives on top We added a toothpick in the vegetarian side to tell them apart Enchilada Casserole
We do a variety of chicken dishes with a Mexican flare and this is one of our all-time favorites. It is easy to make and adjusts to use your leftovers or pantry items. This was the first time we used butter beans in the vegetarian side and we were happy with the results. The more common term for these beans is lima beans. They are high in fiber and help lower cholesterol. We use cream of celery soup, but if the vegetarian doesn’t mind eating cream of chicken soup, you can substitute with that.		Total Time: 60 min for 2 people Serves 4
Preheat oven to 400° F
1( 8 oz.) carton sour cream 1 (10 ¾ ounce) can Cream of Celery soup ¼ cup milk	Mix in medium bowl.
½ small onion 1 cup vegetarian refried beans ½ cup canned butter beans (lima) ¼ cup fresh sliced mushrooms 2 Tablespoons sliced black olives 1 cup cooked shredded chicken 6 ounces cheddar cheese or Monterey Jack Cheese with peppers Salt and pepper to taste Cayenne pepper or hot sauce to taste 12 small corn tortillas	Chop Lightly grease a casserole dish. Place one tablespoon of the soup mixture along with some of the vegetables onto a single corn tortilla. Add cooked shredded chicken to the omnivore’s portion. (We use a divided casserole dish, but you may have to use two separate dishes.) Shred cheese and use HALF inside the enchiladas and reserve other half for the top of the casserole. Roll enchiladas and place in casserole dish. Top with remaining soup mixture and top with cheese.
	Bake 30 - 40 min or until brown and bubbly