Chicken Tortas

• 2 1/2 cups shredded cooked chicken
• 1 jar (8 oz.) Enchilada Sauce
• 6 Gonnella French Rolls, spilt
• 1 can (15 oz.) Refried Beans
• 6 tablespoons sour cream
• 1 1/2 cups shredded lettuce
• 1 ripe tomato, cut into 6 slices
• 1 avocado, cut into 6 slices
• 1 medium onion, cut into 6 slices

Heat chicken and sauce in saucepan over medium heat until warm. Toast rolls in broiler until golden brown. Spread about 1/4 cup beans on half of each roll and 1 tablespoon sour cream on other half. Layer bean-covered half with about 1/2 cup chicken mixture, 1/4 cup lettuce and 1 slice each of tomato, avocado and onion. Close rolls and serve immediately.