LAYERED BEAN & CHEESE ENCHILADAS

Mmm-mmm! Just like Mama used to make!

9 Corn Tortillas
1/2 cup Onion
1 10 ounce can Red Enchilada Sauce
1 15 ounce can Refried Beans
3 cups Shredded Cheddar or Mexican Blend Cheese
Additional Shredded Cheese for topping
 

Preheat over to 350°.

Wrap tortillas loosely in plastic wrap and microwave on High for 15 seconds to steam.  Spread two whole tortillas with a thick layer of refried beans. Break a third tortilla in half and spread each half with a thick layer of refried beans.  Line bottom of a lightly greased 9"x13" baking pan with bean topped tortillas and tortilla halves.  Top with 1/3 of the onion and 1 cup of the shredded cheese.  Repeat this layer twice more.  Evenly pour enchilada sauce over casserole.  Top with a little extra shredded cheese.  Bake at 350° for 30-45 minutes until tortillas are soft and cheese is brown and bubbly.  Makes 6-8 servings.