6 c. Mexican gravy
2 c. grated cheese
[diced chicken]
8 tortillas
4 c. pinto beans
Oil a 9 x 13” pan. Pour in 2 c. Mexican gravy. Cook tortillas in hot lightly oiled skillet 30 seconds each side. Put a big spoonful of beans [and chicken] down the middle of each tortilla. Roll up and put in pan. Pour remaining gravy over. Top with the cheese. 40 minutes at 350. 8 servings.