Green Chicken Enchi-sagna

Oh how we love this recipe.

Las Palmas Green Enchilada sauce
1 brick cream cheese, softened
1 big can of refried beans
2 cups shredded Mexican cheese blend (or shredded cheddar in a pinch)
3 cups shredded crockpot chicken
4 flour tortillas

In a large bowl combine 2/3 of the enchilada sauce with the softened cream cheese. In a separate bowl, combine the remaining enchilada sauce with the shredded chicken.

In a 9x13 baker spread the entire can of refried beans onto the bottom of the pan. Drizzle 1/3 of the enchilada sauce and cream cheese mixture over the beans, then sprinkle 1/3 of the cheese over the sauce and beans.

Lay two flour tortillas over the beans, then spread the chicken mixture evenly over the tortillas, following with two more tortillas on top.

Pour the remaining enchilada and cream cheese sauce over the tortillas and spread evenly, topping with the remaining cheese.

Bake at 375 degrees for about 30 minutes. Serve with shredded lettuce, sour cream, and salsa.