1 chicken (3 lbs.) cooked or roasted chicken
1 (7 1/2 oz.) can tomatoes and jalapeno peppers
1/4 c. sour cream
1 tbsp. chili powder
1 tsp. salt
1 (16 oz.) can refried beans
8 (8 inch) flour tortillas
1/2 lb. Monterey Jack cheese, shredded (2 cups)
1 c. loosely packed, sliced iceberg lettuce
1 tomato, diced

In bowl, stir shredded chicken, tomatoes and jalapeno peppers with their liquid, sour cream, chili powder, and salt until well mixed. Preheat oven to 425 degrees. Spread 1/8 of refried beans evenly over each flour tortilla. Spoon 1/8 of chicken across the center of each tortilla. Reserve 1 cup shredded cheese; sprinkle the remaining cheese evenly over chicken; roll up and place burritos, seam side down, in 12 x 8 inch baking dish. Cover dish with foil, bake 30 minutes or until heated through. Remove foil and sprinkle burritos with reserved cheese; bake 5 minutes longer or until cheese melts and begins to brown. To serve, sprinkle lettuce and tomato over burritos. Makes 4 main dish servings.

DIETITIAN'S NOTE:

This is a healthy dinner idea loaded with flavor, so leave the teaspoon of salt behind and no one will even notice. To lower fat content use fat free sour cream and one of the reduced fat cheeses now available in most grocery stores.