Ingredients -
- 1 lb boneless chicken breast, diced
- 1 can Rosarita refried beans
- 8 large flour tortillas
- 2 1/2 cups lettuce, shredded
- 1 cup shredded mexican or cheddar cheese
- 1 10 oz can enchilada sauce
Preparation:
Cook chicken in medium skillet until cooked through. Stir in enchilada sauce and reduce heat, let simmer about 5 minutes. Stir in beans and mix everything together. Let remain on heat until everything is warm, remove and set aside.
Place about a half a cup of the chicken mixture on each tortilla, roll into burrito while tucking in sides. Top with lettuce and cheese (add sour cream, salsa and guacamole if you like).
