Easy Mexican Chicken

Found this recipe on a package of chicken breasts, been making it from memory ever since. Very tasty, and very easy. Great weeknight meal with mexican rice and salad. Hearty eaters may want tortillas, too.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breast halves
• 1 (24 ounce) can  refried beans
• 1 (10 ounce) can  green enchilada sauce (your favorite)
• 1  cup monterey jack cheese, grated
• 1  avocado, peeled and diced

Directions

1. Preheat oven to 375°F.
2. Spread beans in a 9" x 13" casserole dish. Lay chicken breasts on top. Pour enchilada sauce over. Sprinkle with cheese.
3. Baked, covered until chicken is done, about 45 minutes. (Consistency may vary - check after 30 minutes, and uncover if the sauce is too "soupy") Uncover and bake 5 minutes more, just to toast the cheese.
4. Sprinkle with avocado and serve.