ENCHILADA BAKE

1 jar enchilada sauce 1 pack of tortillas (halved) 1 can refried beans 1 tin corn kernels 3 thinly sliced spring onions 2-3 cooked and shredded chicken breasts 3 cups grated cheese (I used lactose free) 1.Preheat oven to 160 degrees Celsius. 2.Spread a small amount of enchilada sauce on the bottom of a baking dish, layer with tortillas until the base is covered, spread with a small amount of the refried beans, sprinkle with corn, onions, chicken and cheese. 3.Repeat this process, beginning with the enchilada sauce and continue until the baking dish has been filled. Finish with a layer of tortillas and sauce, reserving ¾ cup of cheese for later. 4.Cover with aluminium foil and cook for 20 minutes, then remove the foil, sprinkle over the remaining cheese and cook for a further 15 minutes. Serve with sour cream or guacamole.

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