Categories: Casserole, Chicken, Main Dish, Tex-Mex

Ingredients

• 2 1/2 cups cheddar cheese, shredded
• 2 1/2 cups monterey jack cheese, shredded
• 3 cups chicken, cooked and shredded
• 1 (30 ounce) can refried beans
• 1/2 cup salsa
• 1/2 cup oil
• 2 dozen corn tortillas
• 2 (20 ounce) cans enchilada sauce

Directions

1. Combine both cheeses.

2. Combine chicken, refried beans and salsa. Add 3 cups of combined cheeses.

3. Heat oil in small skillet.

4. Soften each tortilla in oil, approximately 5 seconds per side. Dip in enchilada sauce.

5. Immediately fill with some of chicken mixture; roll and place in 13×9 pan.

6. Repeat with remaining tortillas and filling.

7. Top enchiladas with remaining sauce and cheese.

8. Bake at 350º for 20-30 minutes, until cheese is melted and bubbly.

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