BETTER Chicken and Cheese Echiladas

Okay, these are good. They have more flavor than the recipe I stole off a soup can. They're also a little easier to make, since most of the stuff that goes into them comes right out of a can, bottle, or package.

1 pound chicken or turkey, ground or chopped into bite-size pieces
1 cup (half a jar) Pace picante sauce (medium spice or as desired)
1 can Hormel White Chipotle Chicken chili
1 can Rosarita fat-free refried beans (chili lime flavor or as desired)
3 cups shredded Mexican white cheeses (or other flavor, to taste)
1 Tablespoon olive oil
1/2 teaspoon black pepper
1/4 teaspoon chili powder
8-10 flour tortillas, 8-inch size

In a wok (or large skillet if you don't have one), cook the chicken or turkey in the olive oil over medium heat. Season with black pepper and chili powder, or whatever spices you like. When meat is fully cooked, add picante sauce and simmer for 5 minutes.

Add chili and refried beans, stirring well to form a thick stew-like mixture. Simmer this for an additional 5 minutes on medium-high heat, then remove from heat.

Preheat the oven for 350F. Prepare a casserole dish (with lid) by spraying the bottom and sides with cooking spray. If you have a square/rectangular casserole that is wide enough to accommodate the diameter of the tortillas, you can roll enchiladas. If you only have deep and round casseroles, you can layer the enchiladas.

Rolled Enchiladas
Spoon roughly 1/3 cup of the chicken-chili mixture into each tortilla. Sprinkle generously with shredded cheese. Roll this tortilla into a tight tube, careful not to loose the contents out of the ends. Place this in your prepared dish, and subsequent rolls alongside. Cover with any remaining chicken-chili mixture and any remaining shredded cheese.

Layered Enchiladas
Put one tortilla flat against the bottom of the casserole dish. Add a layer of chicken-chili mixture about half an inch deep, covering the tortilla. Liberally sprinkle shredded cheese atop this layer. Add another tortilla and repeat, up to five tortilla-chili-cheese layers deep.

Cook finished dish (or two dishes at once) on the center rack of the oven at 350Ffor 40 minutes, or until tortillas are lightly toasted and cheese is melted and bubbly. (Alternative cooking time, 30 minutes at 375F.)