Enchilada Casserole

The original recipe calls for ground beef seasoned with taco seasoning and red enchilada sauce. I also added the peppers and chili powder.

2 Large chicken breasts or 1 large can shredded chicken
6 Small corn tortillas
1 Can hot or mild green enchilada sauce
1 Can refried beans
5 Cups Mexican blend shredded cheese
2 jalapenos, diced or 2 tsp Red pepper Flakes(optional)
Chili powder (optional)


Prep:
Preheat oven to 375
Season chicken with chili powder and cook.
Chop cooked chicken into bite size pieces.
Cut tortillas into quarters.
Mince the jalapenos and mix into the refried beans

In a small casserole dish layer ingredients the following way:
Enchilada sauce, just enough to cover the bottom of the dish
Half of the tortillas
Refried beans
Chicken pieces
Jalapenos, or red pepper flakes
2 cups shredded cheese
Second half of the tortillas
Pour the rest of the enchilada sauce over the top
Top with remaining cheese

Bake in oven until cheese is melted and bubbly.

Makes 4 servings