Cheesy Chicken and Refried Bean Enchiladas

Instructions

1. Preheat oven to 350°F. In a large skillet, heat the oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, stir and cook an additional minute, until fragrant.
2. Stir in the enchilada sauce (reserving 1/2 cup of sauce) and the green chili. Add 3/4 teaspoon cumin, red pepper flakes, and salt. Taste and add more salt as needed. Add the chicken and stir to combine. Remove from the heat.
3. Scoop the refried beans into a saucepan or large skillet over medium heat. Warm and smash a bit with a wooden spoon until smooth and spreadable. Remove from the heat.
4. Drizzle ¼ cup of the reserved enchilada sauce into the bottom of a deep 9x13 baking dish. Place a stack of corn tortillas on a cutting board and cut into 6 pie shaped wedges. Place a single layer of tortilla wedges across the bottom of the pan.
5. Scoop half of the beans over the tortillas in small spoonfuls and flatten a bit with the back of a spoon. Sprinkle with about ¾ cup of cheese. Layer tortillas over the cheese. Scoop half of the chicken mixture over the tortillas and sprinkle with a tablespoon or so of cilantro. Layer with about ¾ cup of cheese and another layer of tortillas.
6. Repeat the layers. Top the final tortillas with the remaining enchilada sauce and sprinkle with the last of the cheese. Bake until the cheese has melted and the edges are bubbling, about 15 mintues. Remove from the oven and sprinkle with remaining cilantro and green onions. Let cool 10-15 minutes before serving.