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

Diced tomatoes

Sour cream

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.