Recipe: Chicken and Bean Enchiladas (using cooked chicken)

CHICKEN AND BEAN ENCHILADAS

2 large cooked chicken breasts, diced
1 1/3 cups hot or mild picante sauce, divided use
1 (28 ounce) can Bush's Baked Beans
10 (7 inch) corn or flour tortillas
1 cup shredded cheese (for topping)

Preheat oven to 350 degrees F.

Combine chicken, 1/3 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 degrees F for 25 minutes. Uncover, sprinkle with cheese and continue baking 5 minutes or until cheese melts.

Servings: 4
Adapted from unknown source