INSTRUCTIONS

1. Preheat oven to 325°. In a large skillet, heat some olive oil over medium heat. Add onion and green chiles and sauté until soft, 3-4 minutes. Add cumin, garlic powder, paprika, salt and pepper. Stir and cook for another 2 minutes. Mix in the shredded chicken and half the green enchilada sauce. Remove pan from heat.
2. Add some sauce to the bottom of a baking dish or oven safe skillet. Spread a large spoonful of refried beans onto a tortilla and top with chicken mix. Depending what tortillas you are using you may want to heat them in the microwave so they are easier to roll. Roll tortilla up and add to baking dish. Repeat with remaining tortillas.
3. Top rolled tortillas with remaining green sauce and some red enchilada sauce, until just covered (you may not need all the red sauce). Top with shredded cheese and bake for 20 minutes until cheese and melted and tortillas are soft and golden.
4. Top with pico, guac, cilantro, etc. and eat