1 10 oz can green enchilada sauce
¼ cup whipping cream
4 8 inch four tortillas
1 16 oz can spicy refried beans
2 cups Monterey Jack cheese with peppers, shredded
2 cups cooked chicken, shredded (I use rotisserie chicken)
¼ cup fresh cilantro, chopped
Preheat oven to 400 deg. In a small bowl, stir together the cream and the enchilada sauce. Spoon about ¼ cup of enchilada cream mixture in the bottom of a 9 inch springform pan. (A deep dish pie plate will hold it but it is harder to get out and serve.) Spread mixture to cover bottom. Lay one tortilla over cream and place 1/3 of beans, cheese, chicken and cilantro spreading to cover. Repeat this procedure twice more and end with the last tortilla. Spread remaining enchilada/cream sauce over top. Cover loosely with aluminum foil. Bake for 20 minutes in the preheated oven. Remove foil and bake for another 10 minutes. Allow to stand for 5 minutes before removing sides of the pan and serving.