Grease or spray a 13"x9" baking pan. Lay 4 tortilla shells out and spread a thin layer of refried beans in the center. Sprinkle with chopped chicken and shredded cheese. Roll up and place in the baking pan, seam side down. Mix salsa, sour cream and chili powder in a small bowl. Pour over the enchiladas to cover. Cover with foil and bake at 350ºF for about 30 minutes. Garnish with additional shredded cheese when finished. Serve and enjoy!
I keep all of these ingredients on hand and they are quick and easy using leftover chopped chicken from a previous night's dinner. They don't use entire packages so the cost per serving is quite budget friendly!
Thanks to manifest from St. Louis, MO for submitting this recipe.