Recipe: Easy Enchiladas

Easy Enchiladas
Serves 5

10 Soft Wheat Flour Tortillas
1 Tbsp. Butter
1/2 cup Scallions or Green Onions chopped
1/2 cup Green Bell Peppers chopped
1 1/2 cups Water
16 oz. can Refried Beans
1 3/4 cup plain or jalape o Monterey Jack Cheese shredded
2 Tomatoes chopped
1 cup Salsa
1 1/2 cups shredded Chicken cooked
1 pkg. Spanish Style Rice and Sauce
Vegetable Cooking Spray

In a 1 1/2 quart microwave-safe baking dish, microwave butter, green onions and bell peppers, uncovered on high (full power) for 2 minutes. Stir in water and packaged rice; continue to microwave for 10 more minutes Stir in beans, 1 cup of cheese, tomatoes and chicken. Spread approximately 3/4 cup of filling on each tortilla and roll up. Spray a 9 x 13 inch microwave-safe baking dish with cooking spray and arrange enchiladas seamside down. Top with salsa and remaining cheese. Cover with plastic wrap and microwave on high for 8 minutes, turning dish every 2 minutes. Let stand 5 minutes before removing plastic wrap. Rolled enchiladas may be covered with plastic wrap and refrigerated for up to 6 hours. Top with salsa and cheese just before heating.