Easy Chicken Enchiladas
In a large pan over medium high heat, add 2 tablespoons olive oil. Add onion and sauté until translucent, about 3-4 minutes.
Reduce heat to medium. Stir ¼ cup enchilada sauce and refried beans into the pan.
Heat enchilada filling for 2-3 minutes, until well combined.
Spoon about ½ cup of the chicken mixture into tortilla and spread into a line, leaving an inch on each end.
Wrap & Repeat
Wrap the tortilla and place the seam side down into the prepared pan.
Pour the remaining sauce over the top of the enchiladas.
Sprinkle the top evenly with the desired amount of cheese.
Bake, uncovered, for 20 minutes. The cheese should be melted and the edges of the tortillas barely crispy.