2 C diced cooked chicken
3 C shredded Monterrey Jack cheese blend (or desired cheese combo)
1 4 1/2 oz. can chopped green chilies, undrained
1 pkg of flour or corn tortillas
1 16 oz. can refried beans
1 19 oz. can enchilada sauce (or equivalent of homemade sauce)
Preheat oven to 350 F degrees. Grease a 13x9 casserole dish with cooking spray.
Cook chicken and cut into cubes.
Mix chicken, 1 1/2 C cheese, and chilies in a bowl.
Add a few spoonfuls of enchilada sauce to the bottom of the casserole dish and spread it evenly, covering the bottom.
Layer three tortillas on top of the sauce, making sure that the entire bottom of the dish, and part of the sides, are completely covered by the tortillas.
Cut one of the tortillas into smaller pieces to fit over the uncovered areas.
Spread half of the beans on top of the tortillas, followed by half of the chicken mixture, then half of the enchilada sauce.
Place another three tortillas on top of this layer, followed by the rest of the beans and chicken mixture.
Place two tortillas on top of this layer, overlapping a bit, then add the rest of the enchilada sauce on top.
Finish by sprinkling the rest of the cheese (1 1/2 C) on top.
Cover the dish in foil and bake for 45 to 55 minutes, or until bubbly.