1 pkg. lg. flour tortillas
1 (15 oz.) can refried beans
1 (12 oz.) pkg. shredded cheese
2 cans Swanson chicken
1 can mild Old El Paso enchilada sauce
1 can cream of mushroom soup
1 (6 oz.) can tomato paste
1 (6 oz.) can water
Shredded lettuce
Chopped tomato
Sour cream

Spread a thin layer of refried beans in center of each tortilla. Spread a thin layer of chicken on top of beans, sprinkle cheese on top of chicken. Roll tortillas into an enchilada and secure with toothpick. Line enchiladas in a 9x13 inch pan.

Mix together enchilada sauce, cream of mushroom soup, tomato paste and water. Heat through until mixture is smooth. Pour over enchiladas and cover with foil. Bake 1/2 hour at 350 degrees.

Remove foil, sprinkle remaining cheese on top, bake an additional 5 minutes or until cheese melts. Top individual servings with lettuce, tomato and sour cream. Serve with Spanish rice and nachos.