- 2 chicken breasts cooked, shredded chicken
- 1 can diced tomatoes with green chilies (Rotel-Normal)
- 2-3 cups shredded reduced fat cheese (I used all of the block of Monterey Jack and added cheddar too)
- flour tortillas
- 1 can green chili enchilada sauce
- Fat Free refried beans
Mix the chicken, tomatoes with green chilies, refried beans and 1/2 or a bit more of the cheese together in a bowl. Fill the tortillas with this.
Place the filled tortillas in a 9×13 pan that has been sprayed with cooking spray. Pour the can of enchilada sauce over the top and sprinkle with the rest of the cheese.
Cover and bake at 350 degrees for 30-40 minutes or until hot and bubbly.