Chicken Enchilada

CHICKEN ENCHILADA

1 chicken breast
4 flour tortillas
1/2 - 1 cup refried beans
1/2 cup shredded mexican cheese
1/2 can enchilada sauce



1. Simmer chicken breast in barely boiling water for 30 minutes.
Remove and cool.

2. Preheat oven to 350 degrees.

3. Shred chicken. Measure refried beans and cheese.

4. Pour small amount of enchilada sauce in a frying pan and heat over low heat. Soften each tortilla by dipping into hot sauce for 30 seconds.

5. Place each tortilla on a plate, spread down the center with some of chicken, top with refried beans and top the beans with grated cheese.

6. Roll up each enchilada and place in a 8” x 8” baking dish and cover with remaining enchilada sauce.

7. Bake at 350 for 10 - 15 minutes or until hot.