2-4 chicen breasts, boneless, skinless
1 can enchilada sauce*
1 jar med-large salsa or picante sauce
1 jar/can of green chiles (optional)
1 can refried beans
1 pkg flour tortillas
1 pkg shredded cheddar cheese
1 pkg shredded monterey jack cheese
(note-get enough cheese to put in tortillas and to top them at end)
1 large onion
butter
sour cream
guacamole

Boil chicken or cook it however you want.
Cut up chicken into bite-sized pieces. Set aside.
Fry chopped onion in butter (or olive oil) until clear. Set aside.
Chop up green chiles if you are using them. Set aside.
Heat refried beans. Set aside.

In a pie plate or a frying pan, mix enchilada sauce with salsa or picante sauce.
Note: you can use either salsa or picante or a mix of both.
Tip: if you want a smoother sauce, put salsa through a blender for a few seconds.

Now comes the messy part.

Take each tortilla one by one and first dip into the enchilada sauce/salsa mixture.
Coat tortilla lightly on each side.
In center of tortilla, place some refried beans, onions, chicken, green chiles if using them, and cheese.
Roll up the tortilla and place seam-side down in rectangular baking dish - like the pan you use for lasagna.
Repeat for all tortillas until you have used up ingredients.
Place rolled tortillas close together in the pan.
Top with any remaining sauce/salsa mixture.
Cover all with cheese.

Bake at 350 degrees for 20-25 minutes or until everything is heated through, cheese is melted and bubbly.

Serve with a side of sour cream and a side of guacamole.

*Note: I have made these without the enchilada sauce, one time when I forgot to buy it at the store. I had a large jar of salsa and a small one of picante sauce and I just used those and the enchiladas turned out fine.