Spicy Chicken Enchiladas

By á-9182

Cooked chicken strips and canned enchilada sauce hurry along this zesty entree

Ingredients

• 1 package (6 ounces) ready-to-use Southwestern chicken strips
• 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
• 1 can (10 ounces) enchilada sauce, divided
• 1 cup refried beans
• 4 flour tortillas (7 inches), warmed
• 1 can (2-1/2 ounces) sliced ripe olives, drained
• Chopped tomato and shredded lettuce, optional

Preparation

Step 1

•In a large bowl, combine the chicken, 1 cup cheese and 1/2 cup enchilada sauce. Spread 1/4 cup refried beans down the center of each tortilla. Top with chicken mixture; roll up.
• Place in two ungreased small baking dishes. Top with the remaining enchilada sauce and cheese; sprinkle with olives.
• Cover and bake at 400° for 15-20 minutes or until heated through. Garnish with tomato and lettuce if desired.