Stacked Chicken Enchiladas

These are easy and fabulous!! They also work with ground beef or steak. Also, there is LOTS of room in this recipe for artistic license-- you can add olives, bell peppers, etc. Just add some salad greens on the side and dinner is served.

• Ready In: 1 hr 30 mins
• Serves: 12-15

Ingredients

• 9  wrap size flour tortillas
• 1 (16 ounce) can  refried beans
• 2 (4 ounce) cans diced green chilies (drained)
• 2  tablespoons olive oil
• 1  teaspoon  of minced garlic
•  salt and pepper
• 1  large onion, diced
• 4  boneless skinless chicken breasts
• 4  cups  of shredded cheese (cheddar or co-jack are very good)
• 1 (17 ounce) can  red enchilada sauce
•  sour cream (to garnish)
•  pico de gallo (to garnish)

Directions

1. Preheat oven to 350.
2. Cut the chicken breasts into cubes and brown in a skillet with olive oil, onion, and garlic til done. Add green chiles and salt and pepper to taste.
3. Heat beans in the microwave or on the stove til they are softened.
4. Lay 3 of the flour tortillas in the bottom of 9x13 pan so to cover. Pour 1/3 of the enchilada sauce over the tortillas. Spread 1/2 of the refried beans on the tortillas. Layer 1/2 of chicken/onion/chile mixture over beans. Sprinkle 2 cups of shredded cheese over the chicken mixture. Cover with 3 more flour tortillas and repeat all layers.
5. Cover with the last 3 flour tortillas and trim them to fit the pan.
6. Pour the last bit of enchilada sauce over the top layer of tortillas and spread it around. You can sprinkle more cheese on top if you like.
7. Bake at 350 for 30-40 minutes. When it's done, let it sit on the stove for about 10-15 minutes to firm up, cut it and serve with sour cream and pico de gallo if desired.