Ingredients:
- 4 cups cooked, shredded chicken (rotisserie works great)
- 1 oz taco seasoning
- 19 oz red enchilada sauce, divided
- 4 oz diced green chilies
- ¼ cup sour cream
- 8 oz shredded sharp cheddar
- 8 oz shredded pepper jack
- 16 taco-size flour tortillas
- 1–2 cups vegetable oil (for frying)
- 16 oz refried beans
- 1–2 diced tomatoes (for garnish)
- 3–4 sliced green onions (for garnish)
Instructions:
- In a bowl, mix shredded chicken with taco seasoning, ½ cup enchilada sauce, green chilies, sour cream, and 1 cup of the mixed cheeses.
- Heat oil over medium-high. Fry tortillas 1–2 minutes per side until golden and crispy. Drain on paper towels.
- Spread refried beans on one tortilla, add spoonfuls of the chicken mixture, sprinkle a bit of cheese, then top with another tortilla.
- Spread about 3 tbsp enchilada sauce on the top tortilla and add more cheese.
- Bake at 400°F for 10 minutes, until melted and bubbly.
- Garnish with tomatoes and green onions. Enjoy!