*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:*
# Preheat oven to 350 degrees. Grease a 9 x 13 baking pan with vegetable oil. Put cooked, shredded chicken into bowl.
# Mix in sour cream. Add salt and pepper if needed and set aside.
# Put refried beans in another bowl.
# Mix refried beans with oregano, garlic powder, onion powder and cayenne pepper.
# Layer two tortillas on the bottom of the baking pan. Spread about half of the refried beans on the tortillas.
# Add cheese on top of the refried beans. Next, spread about half of the chicken mixture on top of the cheese.
# Add two more tortillas and continue layering in the same order.
# 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.
# Remove foil and bake uncovered for an additional 5-10 minutes until the top is golden brown and bubbling.
# Remove dish from oven and let cool for about 10-20 minutes. Serve with guacamole and salsa on the side.
