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

Preheat oven to 300°F.

Fry chicken, onion, green pepper, garlic and 1/4 can enchilada sauce in frying pan with olive oil. When almost done, add 1 can refried beans and taco seasoning to chicken mixture. Sauté until heated through.

Fill tortillas with chicken mixture, roll and arrange in a 9 x 13-inch pan. Pour remaining enchilada sauce on top and sprinkle with cheese.

Bake in preheated oven for 30 minutes.