Heat oven to 350
6 oz can olives
4 oz can mushrooms
16 oz can refried beans
13 oz canned chicken
1 pkg enchilada seasoning mix
2 C shredded cheddar-divided
8 flour tortillas
16 oz tomato sauce
Chop olives and mushrooms and mix with beans, drained chicken and seasoning package. Add one cup of the cheese. Grease 13x9 cake pan with cooking spray. Divide chicken mix into the totillas and roll. Place in pan, cover with tomato sauce and remaining cheese. Bake 30 minutes.
This came from a recipe exchange from the kitchen of my friend Marilee G. They are very yummy and kid pleasing.
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