Quick and Easy
1 can (16 oz) refried beans
1 can (15 oz) tomato sauce
1 package fajita seasoning mix
1 package frozen cooked Southwest-seasoned chicken breast
8 flour tortillas for soft tacos and fajitas
1 bag frozen stir-fry bell peppers and onions, thawed, drained
2 cups shredded Colby-Monterey Jack cheese blend
Heat oven to 375° degrees. Spray 13x9-inch (3-quart) glass baking
dish with cooking spray. In medium bowl, mix refried beans, tomato
sauce and fajita seasoning mix. Stir in chicken.
Spread 1/2 cup of the bean mixture over bottom of baking dish.
Arrange 4 tortillas, overlapping if necessary, in baking dish. Top
with half of remaining bean mixture, half of the stir-fry vegetables
and 1 cup of the cheese. Repeat layers with remaining tortillas, bean
mixture, stir-fry vegetables and cheese.
Cover baking dish with foil. Bake 30 minutes. Uncover; bake 15
to 20 minutes longer or until hot and bubbly. Let stand 5 minutes