6 Ingredient Chicken Enchiladas

Preheat oven to 350 degrees. Lightly grease 9 x 13 baking dish. Coat bottom of dish with about 1/4 c of enchilada sauce. Drain chicken completely and put in a medium bowl. Use a folk to break up chicken, add dry taco seasoning and mix well so chicken is nicely coated. Add 1/2 can of refried beans and about half the remaining sauce. Mix all of it together- it should be somewhat thick and creamy. Set remaining enchilada sauce aside. Set one flour tortilla flat and add 2 -3 Tbsp of chicken mix to center, sprinkle as much cheese on that you wish, fold in two sides and roll; set in baking dish and repeat with the remaining shells. Drizzle remaining sauce over the top, sprinkle cheese over and bake uncovered for 30-35 min or until cheese is nicely browned. This is really versatile so you could use shredded beef, regular hamburger, vegetarian crumbles, I like to add Black Beans to mine as well!