INGREDIENTS:

2–3 cups cooked, shredded chicken.

2 ½ cups enchilada sauce (store bought or homemade).

2 cups shredded Mexican cheese.

6–8 small flour tortillas (corn works too).

1 can refried beans.

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METHOD :

Preheat the oven to 375 degrees.

Place a few spoonfuls of enchilada sauce in the bottom of a glass square baking dish (mine was 9×9) to prevent sticking.

Place 2 tortillas in the bottom of the dish, overlapping to cover the entire surface.

Layer the beans, chicken, cheese, sauce, and tortillas; repeat once to make a total of 2 layers. (For me this was about 1/3 cup refried beans, 1 cup of the chicken, ½ cup cheese, and about 3/4 cup enchilada sauce in each layer.)

Cover the top with the remaining enchilada sauce and 1 cup cheese. 

Cover the baking dish with well-oiled aluminum foil and bake for about 30 minutes. 

Remove foil and bake uncovered for an additional 5 minutes or until cheese is starting to brown and sauce is bubbling.

Allow to rest for at least 15 minutes so it can firm up a bit before cutting and serving. 

Top with cilantro, lime, sour cream, or avocado.

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