14 oz can medium enchilada sauce
16 oz can refried beans
2 Tbsp diced roasted red peppers
7 – 6inch round flour tortillas
1 Cup green onion, chopped
2 Cups grilled chicken breast, chopped
1 Tbsp cumin
1/2 Tbsp chili powder
1 tsp cinnamon
1-1/2 Cup Monteray Jack cheese, grated
1/2 Cup Queso Fresco [crumbly mexican cheese] or Romano can be substituted
Preheat oven to 350F.
Simmer enchilada sauce in 6inch saute pan.
Combine refried beans, peppers and 1 cup Jack cheese, heat in sauce pan over low heat until smooth; turn heat off.
Combine chicken, cumin, chili powder and cinnamon together.
Dip tortilla in enchilada sauce for 10 seconds coating both sides and place in the bottom of a casserole dish [Le Creuset works].
Spread 1/3 refried bean mixture over tortilla and sprinkle with green onions.
Dip next tortilla in enchilada sauce, same as above and place over bean mixture.
Spread 1/3 chicken mixture over tortilla and sprinkle with green onion and queso fresco.
Continue dipping tortillas where your final stack should be:
Tortilla, beans, Tortilla, chicken, Tortilla, beans, Tortilla, chicken, Tortilla, beans, Tortilla, Chicken and topped with last Tortilla!
Bake for 20 minutes until hot.
Cut into 4 sections and garnish with Diced tomatoes, green onions and sour cream.