Ingredients:
4 boneless skinless chicken breast halves
1 (24 ounce) cans refried beans
1 (10 ounce) cans green enchilada sauce ( your favorite)
1 cup monterey jack cheese, grated
1 avocados, peeled and diced
Directions:
Preheat oven to 375 F.
Spread beans in a 9″ x 13″ casserole dish. Lay chicken breasts on top. Pour enchilada sauce over. Sprinkle with cheese.
Baked, covered until chicken is done, about 45 minutes. (Consistency may vary – check after 30 minutes, and uncover if the sauce is too “soupy”) Uncover and bake 5 minutes more, just to toast the cheese.
Sprinkle with avocado and serve.
Servings: 4
Time preparation: 5 min.
Time total: 50 min.