Ingredients:

10 corn tortillas

6 flour tortillas

3 cups enchilada sauce divided

2 cups chicken shredded

2 cups salsa Verde divided

1 cup reduced fat sour crea

2 tbsp chili powder

2 cups fat free refried beans

3 cups reduced fat shredded cheddar cheese divided

1/2 cup chopped fresh cilantro + extra for garnish

Directions:

1. Preheat oven to 350. Prepare a large casserole dish with nonstick spray. Spread 1 cup of enchilada sauce on bottom of dish.

2. Place 6 corn tortillas on top of the enchilada sauce tear into smaller pieces to cover completely.

3. In a small bowl combine chicken, 1 cup salsa verde, sour cream and chili powder together. Layer chicken mixture over flour tortillas. Spread 1 cup of cheese over chicken. Sprinkle cilantro over chicken.

4. Place 5 flour tortillas over cheese tearing into smaller pieces to cover as much as possible.

5. In a small bowl combine beans, 1 cup enchilada sauce and remaining salsa verde. Spread beans over tortillas. Sprinkle 1 cup of cheese over beans.

6. Cut remaining tortillas into quarters and layer over cheese with flour & corn tortillas. Pour remaining enchilada sauce over tortillas and sprinkle remaining cheese.

7. Cover with foil and bake for 30 minutes. Remove foil and continue baking for 15 minutes or until cheese is golden and bubbly. Garnish with additional cilantro if desired.

Bon Appetit!