Chicken Enchiladas From a Can

This is for Jen & Todd Cooper. It's super easy, and extra yummy!!

2 cans chicken (about 18 oz each)
1 can pinto beans with jalenpenos
1-2 Old El Paso mild red enchilada sauce
Shredded cheddar cheese
Soft Taco size flour tortillas

Mix chicken, beans, handful of cheese and enough red sauce to coat in a bowl. Roll chicken mixture in flour tortillas and place in a greased 9x13 baking pan. Once pan is full, cover enchiladas with red sauce and cheese. Cover with foil sprayed with cooking spray on the side touching cheese. Cook for 1 hour at 350.

Great when garnished with lettuce, tomatoes, olives, green onions, cilantro, sour cream, etc.

Makes great leftovers too!