Cheesy Chicken and Refried Bean Enchiladas

1 Tbs olive oil

1 small onion, diced small

4 garlic cloves, minced

29 oz. red or green chile enchilada sauce, 1/2 c reserved

4 oz. diced green chili

3/4 tsp cumin

1/2 tsp red pepper flakes

1/2 tsp salt (adjust to taste)

4 c cooked chicken, chopped or shredded 

28 oz. refried beans

12-16 corn tortillas, cut into pie-shaped triangles

3 c cheddar or Mexican blend shredded cheese

1/2 c fresh cilantro, chopped, reserve 1-2 Tbs for topping

2 green onions, sliced thin

Preheat oven to 350.  In a large skillet, heat oil over medium-high heat.  Add the onion and cook until softened (about 5 minutes).  Add the garlic and stir, cooking an additional minute.

Stir in the enchilada sauce (keeping back 1/2 c) and the green chilis.  Add 3/4 tsp cumin, red pepper flakes, and salt.  Add chicken and stir to combine.  Remove from heat.

Scoop the refried beans into a saucepan over medium heat.  Warm and mash the beans until they are smooth and spreadable.  Remove from heat.

Drizzle 1/4 c of the reserved enchilada sauce into the bottom of a deep 9 X 13 baking dish.  Place a stack of corn tortillas on a cutting board and cut into 6 wedge shapes, using a pizza cutter.  Place a single layer of the tortilla wedges across the bottom of the pan.

Scoop half the beans over the tortillas in small spoonfuls and flatten a bit with the back of a spoon.  Sprinkle with about 3/4 c cheese.  Layer tortillas over the cheese.  Scoop half the chicken mixture over the tortillas and sprinkle with a tablespoon or so of cilantro.  Layer with about 3/4 c cheese, and another layer of tortillas.

Repeat the layers, top the final tortillas and the remaining enchilada sauce and sprinkle with the last of the cheese.  Bake until cheese has melted and the edges are bubbling, about 15 minutes.  Remove from the oven and sprinkle with the remaining cilantro and green onions.  Let cool 10-15 minutes before serving.

From Barefeet in the Kitchen