Chicken and Bean Enchiladas

Ingredients

 * 10 Mission? Soft Wheat Flour Tortillas
 * 1 Tbsp. Butter
 * 1/2 cup Scallions or Green Onions chopped
 * 1/2 cup Green Bell Peppers chopped
 * 1 1/2 cups Water
 * 16 oz. can Refried Beans
 * 1 3/4 cup plain or jalape?o Monterey Jack Cheese shredded
 * 2 Tomatoes chopped
 * 1 cup Mission? Salsa
 * 1 1/2 cups shredded Chicken cooked
 * 1 pkg. Spanish Style Rice and Sauce

Directions
In a 1 1/2 quart microwave-safe baking dish, microwave butter, green onions and bell peppers, uncovered on high (full power) for 2 minutes. Stir in water and packaged rice; continue to microwave for 10 more minutes

Stir in beans, 1 cup of cheese, tomatoes and chicken. Spread approximately 3/4 cup of filling on each tortilla and roll up.

Spray a 9 x 13 inch microwave-safe baking dish with cooking spray and arrange enchiladas seamside down. Top with salsa and remaining cheese. Cover with plastic wrap and microwave on high for 8 minutes, turning dish every 2 minutes.

Let stand 5 minutes before removing plastic wrap. Rolled enchiladas may be covered with plastic wrap and refrigerated for up to 6 hours. Top with salsa and cheese just before heating.