3 cups cooked chicken
1 15-oz can refried beans
1/4 cup water
2 cups chicken broth
1/3 cup flour
1/2 cup butter
1 4-oz can chopped green chilies
1 10-oz can tomatoes with chilies (or Wal Mart has "chili-ready tomatoes")
1 package flour tortillas
2 cups shredded cheddar cheese
Shred or cube chicken, set aside. Heat refried beans and mix with 1/4 cup water to make spreadable, set aside. In saucepan combine chicken broth and flour. Add butter, green chilies, and tomatoes with chilies. Heat until the butter is melted and continue cooking until sauce is thick and bubbly. In greased pan (1-9X13 or 2-9X9) make the following layers using half for both layers: torn tortillas, refried beans, cheese, chicen and sauce. Repeat layers using remainder of ingredients. Cover with tin foil. Bake for 1 hour at 350 (remove foil for last 10-15 minutes). Top with cheese. Serve with shredded lettuce, sour cream and salsa. **Can also freeze this meal in greased foil pan. To serve, thaw, then cook as directed above.
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