Chicken and Bean Enchiladas

Ingredients

 * 10 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 jalapeño Monterey jack Cheese shredded
 * 2 tomatoes chopped
 * 1 cup Salsa
 * 1 1/2 cups shredded Chicken cooked
 * 1 pkg. Spanish Style rice and Sauce

Directions

 * 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.