Mexican Lasagna-style Enchiladas

2 cans (10 ounces each) green chile enchilada sauce

12 corn tortillas

2 cups diced or shredded cooked chicken (such as Greek-style chicken, see related recipe)

1 lime, juiced

1 teaspoon dry adobo seasoning blend (such as Goya)

8 ounces cream cheese

1 can (4 ounces) diced green chilies

1 can (16 ounces) refried beans, any flavor

1 package (8 ounces) shredded authentic Mexican cheese blend

1 package (8 ounces) shredded Mexican four-cheese blend

2 cups leftover ground beef and rice mixture from stuffed peppers (see related recipe)

2 cans (10 ounces each) red chile enchilada sauce

½ cup onion, diced

½ cup cilantro, chopped

Heat oven to 375 degrees.

Pour a thin layer of green enchilada sauce into 9-by-13-inch pan. Dip three tortillas in the sauce and lay them in pan in single layer.

In medium saucepan combine chicken, lime juice, adobo seasoning, cream cheese and chilies; cook over medium-low heat, stirring often, until cheese melts. Pour over first layer of tortillas, top with a thin layer of green enchilada sauce. (It will appear very soupy, but tortillas will absorb it.)

Spread three tortillas with all the refried beans and place on top of chicken filling. Top with 1 to 1½ cups "authentic" cheese blend and remaining green enchilada sauce. Top with three more tortillas. Spread ground beef and rice mixture over all and saturate with 1½ cans red enchilada sauce. Top with last three tortillas, remaining red enchilada sauce, diced onions and all the four-cheese Mexican blend.

Cover pan with nonstick foil or foil lightly coat foil with cooking spray. Bake 15 minutes or until bubbling. Remove foil, cook 5 minutes more or until cheese is golden brown. Sprinkle with cilantro before serving.

Serves six to eight.