Chicken Enchilada Casserole

Last summer my husband and I were able to stay in North Carolina with his parents for the break. His awesome sister made us all dinner one night, and it was the best enchiladas I have ever had! I love this recipe, it's another one that is good to make when friends come over. It makes a lot, and it tastes so good, I haven't met someone who hasn't liked it!

3 C Shredded, cooked chicken (3 breasts boiled, then shredded with beaters)
1 packet taco seasoning
2 C Salsa Verde Sauce
1/2 C Water
1 Can refried beans-warmed in the microwave
8 oz sour cream
Grated cheese
6 flour tortillas

-Preheat oven to 350
-ok, so after you've cooked and shredded the chicken, throw it back in the pan you boiled it in, and add the taco seasoning, water, and salsa verde, I like this stuff...

-Simmer on medium for 10 minutes, stirring occasionally

-mix the warmed beans with the sour cream in a bowl
-in a pammed 9x13 glass pan, lay 2 flour tortillas, when chicken mixture is done, spread 1/2 of it on these tortillas, place 2 tortillas on top of this, then spread all of the bean and sour cream mixture on top of it, then sprinkle the whole thing with cheese
-Lay the last 2 tortillas on top of that layer and cover with the remaining chicken mixture, and cover with cheese
-Cook for 25 minutes, until cheese is bubbly

*This is really good with guacamole...*