Mexican Chicken

Mexican Chicken (pollo mexicano) 3-4 boneless chicken breasts 1 can re-fried beans 1 can enchilada sauce, red or green 1 can green chilies 8 oz Mexican shredded cheese chopped onion chopped mushrooms Toppings (optional) chopped tomato chopped lettuce sour cream brown rice Pre-heat oven to 350 degrees. Lay chicken breasts on bottom of 9×13 baking dish. In bowl mix re-friend beans, chopped onions, enchilada sauce and green chilies all together until well mixed. Once all mixed up pour over chicken. Top with shredded cheese. Bake in oven for about 35-40 minutes. Let cool. Top with additional toppings if preferred.