Bean & Cheese Enchilada Bake

These were so good and so simple to make!

Bean & Cheese Enchilada Bake
Ingredients:
1 can fat free refried beans
1 package queso fresco cheese, crumbled
1 package yellow corn tortillas
1-1.5 pounds tomatillos
1 medium onion
3 large garlic cloves
1 jalapeño
1 cup chicken stock

For the Salsa verde:
1. Preheat oven to 400°.
2. Peel the skins off of the tomatillos and give a quick rinse under water. Place on a greased sheet pan.
4. Peel garlic cloves, cut onion into quarters, half & devein the jalapeño and add to your sheet pan.
5. Drizzle with avocado oil & bake for about 20 minutes.
6. Add entire contents of the sheet pan, including those juices, to your food professor. Reserve 1 cup of the salsa.
7. Add 1 cup chicken stock to the remaining salsa & blend one more time. This will be your enchilada sauce!

Assembling the enchilada bake:
1. Grease a 13x9 casserole dish.
2. Spread some of the enchilada sauce on the bottom of the dish and begin layering; tortillas, beans, cheese, and enchilada sauce until you run out of tortillas.
3. Bake for 30 minutes or until cheese is starting to brown.
4. We served these up with a side of cilantro lime rice. Top with cilantro, red onion, avocado, the reserved salsa Verde salsa & a dollop of plain Greek yogurt.
5. Enjoy!