Chicken Enchilada Casserole

4- 6, 6 inch flour tortillas
Cooking spray
1 cup shredded cooked chicken meat
1/2 cup finely chopped onions
1 T. minced garlic
1 package taco seasoning
1/2 cup of water or low-fat chicken broth
1/2 cup of red wine
1/2 cup non-fat cheddar
1/2 cup regular cheddar
1/2 cup low fat sour cream
1 can of low fat refried beans
1 cup salsa
1 small can enchilada sauce

Spray pan with cooking spray, heat and add the onions, garlic and shredded chicken. Add the seasoning packet or the spices, the water (or chicken broth) and the wine and bring to a boil. Reduce heat and simmer until most of the liquid is reduced.

Spray a sauté pan with non stick spray and warm the tortillas.

Mix the beans, half of the cheese, salsa and sour cream in a large bowl. Add chicken mixture and stir well.

Fill the tortillas with the mixture. Roll the tortillas and line up in the container. Pour the enchilada sauce over the top and sprinkle with remaining cheese.

To Freeze: Freeze in oven and/or microwave safe container.

To Reheat: Heat in microwave or oven until heated through and cheese is melted.