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

About 1 hour before serving:

1. Discard bones and skin from chicken and pull meat into thin shreds. In bowl, stir shredded chicken, tomatoes and jalapeno peppers with their liquid, sour cream, chili powder and salt until well mixed.

2. Preheat oven to 425 degrees. Spread 1/8 of refried beans evenly over each flour tortilla. Spoon 1/8 of chicken mixture across the center of each bean topped tortilla. Reserve 1 cup of shredded cheese; sprinkle remaining cheese evenly over chicken on each tortilla; roll up and place burritos, seam side down in 12"x8" baking dish.

3. Cover baking dish with foil and bake 30 minutes or until burritos are heated through. Remove foil and sprinkle burritos with reserved shredded cheese; bake 5 minutes longer or until cheese melts and begins to brown.

4. To serve, sprinkle lettuce and tomato over burritos. Makes 4 main dish servings.