My Secret "Burritolada" Ingredient Unveiled

I had a great roommate a few years back who got this secret ingredient from a friend of hers, and now I just can't not put it in my enchiladas.  It just sounded wrong when she first told me she put it in this Mexican dish, but it tastes so right.  It adds amazing flavor, and once they're cooked, you wouldn't even know it's in there...  Drum roll please? ...... Ranch Dressing!  Ta Da!  Can you believe it?  Here's my ingredient list for all to enjoy:

10 soft taco flour tortillas (we stock up at Costco)
1 can refried beans (I like the vegetarian kind... because... that's what my mom always used!)
2 chicken breasts, boiled & shredded (another cooking experience gifted by the same roommate)
Ranch dressing
2 C cheddar or colby jack (or both) cheese, shredded
1 large can green enchilada sauce
1 can olives, sliced in half long ways

1. Preheat the oven to 350° F
2. In a 9x13 pan pour about 1/4 of the can of sauce into the pan.  Spread the sauce around to form a thin layer.
3. Place your first tortilla in the sauce, and fill it with a spoonful of beans, a handful of chicken, a thin layer of ranch dressing, a sprinkle of cheese, and 4 olive halves.
4. Roll the tortilla so it gets nice & gooey with enchilada sauce.
5. Repeat steps 2&3 and pack those "burritoladas" into the pan.  If you find yourself running out of sauce pour a little more in.
6. Once you have all 10 tortillas used up, squish any leftover chicken in between your burritoladas.
7. Pour the remaining enchilada sauce over the contents of the pan & make sure the ends of all the burritoladas are tucked in.
8. Sprinkle remaining cheese & olives over the top of the burritoladas.
9. Bake for 30 minutes or until sauce is bubbling.

Here are some pics of my process in case the steps are confusing: