Ingredients

* 1 to 1 1/2 lb chicken
* 1 can enchilada sauce
* 2/3 cup salsa- your choice
* corn or flour tortillas
* 2 cups shredded cheddar/ pepper jack cheese
* 1/2 cup refried beans
* 1/4 cup vegetable oil

Directions

1. Preheat oven to 375
2. Cut chicken into bite sized pieces
3. Cook chicken in a pan over medium/high heat until done- about 5-7 minutes
4. Add enchilada sauce, I used Old el Paso, and salsa, Newman’s Own black bean+corn, and simmer while you prepare pan
5. Add oil to 9×13 glass/metal dish, swirl until bottom is covered
6. Add a single layer of tortillas, overlap is ok!
7. Spread half the chicken/sauce mixture over tortillas
8. Sprinkle one cup of the cheese
9. Another layer of tortillas
10. The rest of the chicken mixture
11. Dollop the beans over chicken mixture
12. Cover with another tortilla layer + top that with rest of cheese
13. Cover and bake for 20 minutes
14. After 20 minutes, remove cover and bake 5-10 more until top is browning and crispy
15. You should let it cool for about 10 minutes

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