CHICKEN ENCHILADA CASSEROLE

Pinch of Yum-inspired version

Serves: 10-12

INGREDIENTS

1 rotiserie-roasted chicken, cooled and shredded (make ahead if desired, I buy from local market)
1 large can (28 ounces) medium red or green enchilada sauce. (I use La Palma)
3 cups shredded cheese (I use combination of monterey jack and mozzarella)
12-15 small flour tortillas
1 ½ cans refried beans
sliced green onions or cilantro (optional)

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