Ingredients:
8 flour tortillas
1 (10 ounce) cans enchilada sauce
1 (16 ounce) cans refried beans
1 cup diced onions
1 1/2 cups shredded cheddar cheese
1 cup sour cream
1 avocados, peeled and sliced
1 tomatoes, sliced
1 (4 ounce) cans green chilies
Directions:
Preheat oven to 350 F Lightly grease 10 inch round deep dish pan, skillet or crock pot.
Arrange 1-2 tortillas to cover bottom of pan. Generously brush tortillas with 1/4 cup enchilada sauce.
Spread beans over sauce and tortillas followed by half the onions and a third of the cheese.
Place 2 more tortillas over cheese and again brush with 1/4 cup enchilada sauce.
Evenly spread sour cream over sauce, place avocado slices over sour cream. Place a third layer of tortillas over avocados, again brush with enchilada sauce.
Place sliced tomatoes, green chilies, remaining onion and a third of the cheese over tortillas and enchilada sauce. Top with remaining tortillas and spread remaining enchilada sauce to the edges, top with remaining cheese.
Bake covered for 35 to 40 minutes. Cool 10 to 15 minutes before cutting into wedges.
If using this recipe in a crock pot cook on low for 2 hours approximately.
Servings: 6-8
Time preparation: 40 min.
Time total: 75 min.