CHICKEN TORTILLA PIE CASSEROLE

CHICKEN TORTILLA PIE CASSEROLE 2 tablespoons vegetable or canola oil 2 boneless skinless chicken breasts 1 small onion, chopped 2 cloves of garlic, minced 1 teaspoon chili powder 1/2 teaspoon cumin 1 can cream of chicken soup 2 green onions 3 cups shredded Mexican blend cheese 1 can (14 ounces) enchilada sauce 1 can (14 ounces) refried beans 5 large flour tortillas Freshly chopped cilantro leaves for garnishing 1 jalapeno, chopped Preheat oven to 375°F In a large skillet, heat the oil over medium heat until shimmering. Add the chicken and cook each side until lightly browned. Chop chicken into 1/4 inch pieces and place into a large bowl. In same skillet, add onion and cook for one minute, add garlic and cook for 4 more minutes. Add cooked onions and garlic to dish with chicken. Add chili powder, cumin, cream of chicken, green onions and 1 cup of cheese. Mix until well combined. In a separate dish, mix together enchilada sauce and refried beans. In the skillet (remove from heat), place one tortilla, spread half of the chicken mixture, top with another tortilla, add half of the bean mixture, top with another tortilla and repeat, add one final tortilla and cover with the remaining cheese. Bake uncovered for 20 to 30 minutes, until the cheese has melted and the sauce is bubbling. Garnish with cilantro, sour cream and chopped jalepeno and serve warm