Kiki's Chicken and Bean Enchiladas

This recipe appeared in our local newspaper, from the Supper Swap girls at GreenvilleOnlin.com. It's very important to first dip the tortillas in the sauce BEFORE assembling them.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  cups  shredded  cooked chicken
• 1 (16 ounce) can  refried beans
• 8  soft flour tortillas
• 1 (15 ounce) can  enchilada sauce
• 2  cups  grated cheddar cheese
•  shredded lettuce
•  chopped tomato
•  sliced black olives
•  sour cream

Directions

1. Pour 1/4 of the enchilada sauce into a shallow bowl. One at a time, dip a tortilla in the sauce, making sure each side is wet. Transfer to a plate and fill the center of each tortilla with a handful of chicken and then 3 tablespoons of beans. Sprinkle with some cheese and roll up. Lay the tortilla seam side down in a shallow baking pan. Repeat the process until all eight are in the pan. Pour the remaining enchilada sauce over the rolled tortillas and then sprinkle with the remaining cheese. Bake at 350 for 20 minutes or until the cheese melts.
2. Garnish with lettuce, tomatoes, olives and sour cream and serve.