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Chicken Enchiladas -1

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      Title: CHICKEN ENCHILADAS -1
 Categories: Poultry, Pulses and
      Yield: 1 Servings
 
    1/2 lb Boneless Skinless Chicken
           Breasts -- cooked &
           Shredded
      1 sm Can Green Chilies -- chopped
      8 oz Monterey Jack Cheese --
           Shredded
      1 cn Refried Beans
    1/2 ts Soy Sauce
    1/2 ts Salt
      2 cn Enchilada Sauce -- (10 oz.
           Each)
    1/2 c  Water
      8    10-Inch Flour Tortillas
 
  Preheat oven to 350.
  
  Combine the chicken, green chilies, cheese, beans, soy sauce, and
  salt. Combine enchilada sauce and water. Dip tortilla in sauce to
  cover. Place filling in middle, roll it up and set it seam side down
  in a baking dish. Pour remaining sauce over enchiladas, cover pan
  with foil, and bake 15 minutes.  Remove foil and bake another 5
  minutes.
  
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