INGREDIENTS
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1 tablespoon Vegetable oil
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1 small onion, (chopped)
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2 cloves garlic, (minced)
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2 cups chopped cooked chicken
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1 teaspoon chili powder
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1/2 teaspoon cumin
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1 (10.75-ounce) can cream of chicken soup
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1 (4-ounce) can chopped green chilies, (I drain it slightly)
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1 (11-ounce) can corn (drained)
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2 green onions, (sliced)
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3 cups shredded Mexican cheese, (divided)
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1 (16-ounce) can refried beans
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1 (14-ounce) can enchilada sauce
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5 12-inch flour tortillas
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green onions and olives for garnish