Ingredients:
- 16 ounce bottle or can enchilada sauce
- 6 tortillas
- 1 jar salsa( Optional )
- 2 cans refried beans
- 1/4 cup shredded sharp cheddar cheese
- 1/4 cup shredded sharp Monterey Jack cheese
- 1/2 cup low-fat sour cream
- Roasted Chicken
Instructions:
Heat oven to 400°.
Pour the can of enchilada sauce into a pie dish. Dip tortillas in the sauce to soften them.
On a cutting board, gently spread refried beans on one side of each tortilla. Add enough diced Roasted Chicken to cover the beans. Sprinkle with cheddar and Monterey Jack cheeses. Add Salsa ( Optional )
Roll up the tortillas and place seam-side down in a 9″ x 13″ baking dish.
Blend the sour cream into the remaining enchilada sauce in the pie dish. Pour over enchiladas and sprinkle remaining cheese.
Cover and bake for 25-30 minutes until hot and bubbly.
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