Ingredients
1 package (6 ounces) ready-to-use Southwestern chicken strips1-1/2 cups shredded cheddar cheese, divided1 can (10 ounces) enchilada sauce, divided1 cup refried beans4 flour tortillas (7 inches), warmed1 can (2-1/2 ounces) sliced ripe olives, drainedOptional toppings: chopped tomato and shredded lettuce
Preparation
In a large bowl, combine 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 2 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. If desired, top with tomato and lettuce.
