Ingredients:

• 2 tbsp. vegetable oil
• 4 cups cooked shredded chicken
• 1 cup sour cream
• 2 16 oz. cans of refried beans
• 1/2 tbsp. oregano
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 tsp. cayenne pepper
• 1 3/4 cups Monterey Jack cheese, shredded
• 1 3/4 cups Cheddar cheese, shredded
• 6 9” flour tortillas
• 2/3 cups enchilada sauce
• Salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees. Grease a 9×13 baking pan with vegetable oil. Put cooked, shredded chicken into bowl.
2. Mix in sour cream. Add salt and pepper if needed and set aside.
3. Put refried beans in another bowl.
4. Mix refried beans with oregano, garlic powder, onion powder and cayenne pepper.
5. Layer two tortillas on the bottom of the baking pan. Spread about half of the refried beans on the tortillas.
6. Add cheese on top of the refried beans. Next, spread about half of the chicken mixture on top of the cheese.
7. Add two more tortillas and continue layering in the same order.
8. Add remaining cheese to top and add enchilada sauce. Bake covered with aluminum foil for 30 minutes. Poke foil with a fork first to let the steam out.
9. Remove foil and bake uncovered for an additional 5-10 minutes until the top is golden brown and bubbling.
10. Remove dish from oven and let cool for about 10-20 minutes. Serve with guacamole and salsa on the side.