Preheat oven to 350°F. Grease a round pie dish or round cake pan with avocado oil.
In a large bowl, combine one 15-ounce canred enchilada sauce and one 4-ounce can of tomato sauce.
Set 1 pound of shredded cooked chicken on a plate.
Drain and rinse one 15-ounce can of pinto beans; place them in a small bowl.
In another small bowl, place 1 cup of pasteurized shredded Monterey Jack cheese.
Organize each of the enchilada ingredients into an easy assembly line in this order: sauce, chicken, beans, and cheese. You’re about to get your hands a little messy, so it’s nice to line these ingredients up close together!
One at a time, dip the 6 flour tortillas in the sauce mixture. Place the tortilla in the bottom of the baking dish. Layer with shredded chicken, pinto beans, and ¼ cup of the sauce mixture.
Top with another sauce-coated tortilla, shredded chicken, pinto beans and sauce, and repeat until you have one tortilla left. Dip the last tortilla in the sauce and place on top of your casserole. Drizzle the casserole with the remaining sauce and top with all the cheese.
Bake for 45 minutes. Let the casserole cool for 5 minutes before serving.
Thoroughly wash 1 avocado (including the skin), 2 red radishes, and a small handful of fresh cilantrounder cool, running, drinkable water.
If you plan on freezing some leftovers, skip the garnishes on the portion you’d like to reserve. Otherwise, garnish with sliced avocado, thinly sliced radish, and chopped cilantro. Eat up, Mama!
Once cooled completely, store leftovers in an airtight plastic bag in the freezer. Your future self will thank you kindly.