4 boneless chicken breasts, sliced in strips
1 can refried beans (vegetarian style)
1 can enchilada sauce
1/2 c. Alpine Lace grated Cheddar cheese
1 sm. onion and 1 green pepper, diced
1 pkg. flour tortillas
1 pkg. taco seasoning

Fry chicken, onion, green pepper, and 1/4 can enchilada sauce in frying pan sprayed with Pam. When almost done, add 1 can refried beans to chicken mixture. Fry until warm. Put chicken mixture into tortilla, roll and lay into 9 x 13 inch pan. Pour remaining enchilada sauce, top with cheese. Bake at 300 degrees for 30 minutes.