Chicken and Bean Enchiladas
cooked and diced
baked beans, canned
hot or mild, divided
corn tortillas (6-inch)
or flour, 7 inch
Combine chicken, ⅓ cup picante sauce, and baked beans.
Evenly spoon chicken mixture into center of each tortilla; roll and place seam side down in a 3-quart shallow baking dish.
Spread with remaining picante sauce.
Cover and bake at 350℉ (180℃) F for 25 minutes.
Uncover, sprinkle with cheese and continue baking 5 minutes or until cheese melts.