ALL OF THE BEANS.
Make a flavorful dinner in minutes with this quick and easy one-skillet recipe that combines juicy chicken with Bush's® Pinto Beans in a rich enchilada sauce.
Heat oil in a 10-inch skillet over medium-high heat.
Add chicken breast pieces; brown slightly. Add onion and garlic; cook 2 minutes.
Place half the beans in a medium bowl, mash gently with a potato masher or the back of a fork. Stir in remaining whole beans.
1 can of beans
Add beans and half the enchilada sauce to skillet. Simmer 3-4 minutes.
Divide mixture evenly onto tortillas. Roll up filled tortillas; return to pan. Pour remaining sauce over rolled tortillas and sprinkle with cheese, cilantro and lime juice
Cook, covered, over low heat for 10 minutes.