INGREDIENTS
•
2 cups diced cooked chicken
•
3 cups shredded Monterey Jack cheese blend (or desired cheese combo)
•
1 4.5-ounce can chopped green chilies, undrained
•
1 package of flour or corn tortillas
•
1 16-ounce can refried beans
•
1 19-ounce can enchilada sauce (or equivalent of homemade sauce)
•
1/4 cup medium green onions, sliced (optional, for garnish)