Bon Appetit with B.J. Daniels

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ENCHILADA CASSEROLE:

2 cups chicken, turkey (or browned burger would work great too) (I used diced turkey)
3 cups grated cheese (I used both cheddar and jack)
1 4-5 oz green chiles (I used 4 fresh ones from the garden after taking the peel off under the broiler)
1 pkg corn tortillas (12)
1 16 oz can refried beans
1 19oz can of enchilada sauce
1/4 cup chopped green onions

Heat oven to 350 degrees. Bake 35-45 minutes in a 13x9 inch dish

Mix meat with 1 1/2 cups of grated cheese and all of the chiles.
Put a few spoonfuls of sauce in bottom of baking dish. Layer 4 tortillas on top of the sauce. (You can cut them to make them fit. I overlapped them to fit in the bottom)
Spread beans over tortillas (I didn't, but I think they would spread easier if heated)
Add half of the meat mixture and half of the remaining enchilada sauce
Put four tortillas on top.
Spread on remaining beans and meat mixture.
Put remaining tortillas on top
Add rest of enchilada sauce
Sprinkle on 1 1/2 cups of cheese.
Cover with foil. Bake. Garnish with green onions and serve.