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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Cooked chicken strips and canned enchilada sauce hurry along this zesty entree. Ingredients:
1 (6 ounce) package ready-to-use southwestern-seasoned chicken breast, strips |
1 1/2 cups shredded cheddar cheese, divided |
1 (10 ounce) can enchilada sauce, divided |
1 cup refried beans |
4 (7 inch) flour tortillas, warmed |
1 (2 1/2 ounce) can sliced ripe olives, drained |
chopped tomato (optional) |
shredded lettuce (optional) |
Directions:
1. In a 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.
2. 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.
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