1 package (6 ounces) ready-to-use Southwestern chicken strips
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1 can (10 ounces) enchilada sauce, divided
1 cup refried beans
4 flour tortillas (7 inches), warmed
1 can (2-1/2 ounces) sliced ripe olives, drained
Chopped tomato and shredded lettuce, optional
In a large 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.
Place in two ungreased small baking dishes. Top with the remaining enchilada sauce and cheese; sprinkle with olives.
Cover and bake at 400° for 15-20 minutes or until heated through. Garnish with tomato and lettuce if desired.
Yield: 2 servings.