Easy BBQ Chicken Enchiladas

• 1-3/4 cups canned no-salt-added tomato sauce
• 1/2 cup Bull's-Eye Bold Original Barbecue Sauce
• 2 tsp. chili powder
• 3 cups shredded cooked chicken breasts
• 1 can (14 fl oz/398 mL) no-salt-added pinto beans, rinsed
• 1-1/2 cups Cracker Barrel Shredded Tex Mex Cheese, divided
• 2 green onions, sliced
• 12 small corn tortillas
• 1 cup shredded lettuce
• 1/4 cup fresh cilantro, chopped
• 1 tomato, chopped

1. Heat oven to 350F.
2. Mix tomato sauce, barbecue sauce and chili powder in medium bowl until blended.
3. Reserve 1/2 cup sauce for later use.
4. Add chicken, beans, 1 cup cheese and onions to remaining sauce; mix lightly.
5. Spoon about 1/3 cup chicken mixture down centre of each tortilla; roll up.
6. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with reserved sauce.
7. Sprinkle with remaining cheese.
8. Bake 15 to 20 min.
9. or until heated through.
10. Top with remaining ingredients.

salt, bullseye, chili powder, chicken breasts, salt, cheese, green onions, corn tortillas, shredded lettuce, fresh cilantro, tomato

Taken from www.kraftrecipes.com/recipes/easy-bbq-chicken-enchiladas-155532.aspx (may not work)