Spicy Chicken Enchiladas

• 1 (6 ounce) package ready-to-use southwestern-seasoned chicken breast, strips
• 1 1/2 cups shredded cheddar cheese, divided
• 1 (10 ounce) can enchilada sauce, divided
• 1 cup refried beans
• 4 (7 inch) flour tortillas, warmed
• 1 (2 1/2 ounce) can sliced ripe olives, drained
• chopped tomato (optional)
• shredded lettuce (optional)

1. In a bowl, combine the chicken, 1 cup cheese and 1/2 cup enchilada sauce. Spread 1/4 cup refried beans down the center of each tortilla. Top with chicken mixture; roll up.
2. Place in two ungreased small baking dishes. Top with the remaining enchilada sauce and cheese; sprinkle with olives. Cover and bake at 400u0b0 for 15-20 minutes or until heated through. Garnish with tomato and lettuce if desired.

chicken, cheddar cheese, enchilada sauce, beans, flour tortillas, olives, tomato, shredded lettuce

Taken from www.food.com/recipe/spicy-chicken-enchiladas-161871 (may not work)