Step 1

Season the chicken breasts, place the vegetable oil in a pan, and brown over medium heat.

Step 2

Once both sides are browned, add 1/2 cup water to the pan, cover, and finish cooking. When the chicken reaches 165° internal temperature, drain water and shred either by hand or with your mixer.

Step 3

In a medium saucepan, saute garlic in the vegetable oil for 1 minute over medium heat. Add the rest of the enchilada sauce ingredients, stir well, and reduce heat to low. Cook over low heat, stirring frequently, for about 10-15 minutes.

Step 4

Heat the refried beans in a small pan and mix in salsa and cheese. Stir the bean mixture into the chicken.

Step 5

Generously fill tortillas, roll, and place into a pan that has been prepped with cooking spray, and the bottom covered lightly with enchilada sauce. Top with enchilada sauce, and cover with cheese.

Step 6

Bake in a preheated 350 degree oven for 30-45 minutes, or until heated through and cheese is bubbly.