I've been making tortillas pretty much the same for years. While edible, they weren't spectacular. I recently came across this recipe in Sandra Lee’s Semi Homemade magazine and WOW, it is good! I won’t be making tortillas the same anymore!
1- 10 oz can green enchilada sauce
1/4 cup whipping cream
4 8 inch flour tortillas
1 can refried beans (I used regular, but if you like hot foods, you can use the spicy variety)
2 cups shredded Monterey Jack cheese
2 cups cooked and shredded chicken breast
1- Preheat oven to 400 degrees.
2- In a small bowl, stir together enchilada sauce and cream. Spoon 1/4 cup enchilada cream mixture into the bottom of a 9 inch springform pan or deep dish pie plate. Top with 1 tortilla and 1/3 each of the beans, cheese, and chicken. Repeat twice with the tortillas, remaining beans, cheese, and chicken., ending with the remaining tortilla. Pour remaining enchilada cream mixture over the top. Cover loosely with aluminum foil.
3- Bake for 20 minutes. Uncover, bake for 10 more minutes. Let stand for 5 minutes.
4- Serve with a side of Spanish style rice, lime wedges, and/or fresh cilantro if you like.