Chicken & Refried Bean Enchiladas

Make this hearty and delicious dish part of your weekday menu. Your family will thank you! ...MORE + LESS -

1 tbsp (15 mL) vegetable oil

1 onion, chopped

1 lb (500 g) chicken breasts, trimmed and thinly sliced

1 pkg (465 g) Old El Paso* Soft Taco Kit

1 can (398 mL) Old El Paso* Refried Beans

1 1/2 cups (375 mL) shredded Cheddar cheese

1 jar (215 mL) Old El Paso* Taco Sauce

sour cream and chopped green onions

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1

Heat oil in a large skillet over medium heat. Cook onion for 3 to 5 minutes or until softened.
2

Add chicken and cook, stirring occasionally until no longer pink.
3

Sprinkle with taco seasoning mix, and stir in 1/2 cup (125 mL) water.
4

Cook, stirring for 5 minutes or until sauce has thickened slightly; remove from heat.
5

Place soft tortillas on work surface. Divide and evenly spread refried beans on tortillas.
6

Divide chicken mixture among tortillas, and spoon along one half of each tortilla. Using 1 cup (250 mL) of the shredded cheese, divide and sprinkle evenly over chicken on each tortilla.
7

Spread taco sauce packet contents on the bottom of a 9x13-inch (23x33 cm) baking dish.
8

Roll each tortilla up jelly-roll-style, beginning at the end with the chicken.
9

Place rolled tortillas seam-side-down in baking dish. Spoon taco sauce from jar evenly over tortillas. Sprinkle with remaining
10

Cover with foil and bake in a 350°F (180°C) oven for 25 minutes; remove foil and bake 10 minutes longer or until heated through.

Tip: You may prepare and refrigerate this easy Mexican casserole up to 4 hours ahead of baking time - be sure to let stand 30 minutes at room temperature before baking or add 10 minutes to the bake time.