EASY Chicken Enchiladas

6oz southwest seasoned chicken strips (found near lunchmeats)
10 oz red enchilada sauce, divided
8 oz refried beans
4: 7 inch tortillas
1 cup shredded cheddar cheese, divided


Toss together chicken, half of the cheese, and half of the enchilada sauce. Spread 1/4 cup refried beans down the center of each tortilla. Top with chicken mixture. Roll up and place seam side down in an 8x8 baking dish. Top with remaining enchilada sauce and cheese. Cover with foil and bake at 400 for about 25 minutes or until heated through.

This can easily be doubled and put into a 13x9 pan.