1 rotisserie chicken, deboned, shredded
1 pkg. flour or corn tortillas
1 small can green chiles
1 can refried beans
1 envelope enchilada sauce mix
1 envelope chicken taco seasoning mix
2 c. shredded cheddar cheese
Make enchilada sauce according to package directions. Set aside.
Put shredded chicken in pan, add taco seasoning mix, 1/2 c. water, green chiles, and a few ladle-fuls of enchilada sauce. Mix well & heat thoroughly.
Spray 9X13 pan with non-stick cooking spray. Take tortillas, smear with some refried beans, and add a spoonful of chicken mixture. Roll & place in pan, seams down. Repeat until everything is gone! Pour some enchilada sauce over top, then top with shredded cheddar.
Bake uncovered at 375 approximately 30 minutes, until cheese is bubbly.