2 Boneless, Skinless Chicken Breasts 1 16 oz can 98% Fat Free Refried Beans 1 29.2 oz can Mild Enchilada Sauce 2 cups Reduced Fat 4 Cheese Mexican Shredded Cheese
Cut chicken into small pieces. Fry them in pan until white. Add refried beans and 1/2 can of Enchilada sauce. Spray a 9x13 pan with Pam. Put about 1/4 cup of Chicken mixture and about a Tablespoon of cheese on the tortilla shell. Roll up and put seam side down in pan. Pour the rest of the can of Enchilada sauce and the cheese on top. Bake for 15 min in a 350 degree oven.