Ericka's October Meal - Navajo Tacos

3 cups cooked chicken
1 15oz can refried beans
1/4 cup water
2 cups chicken broth
1/3 cup flour
1/2 cup butter
1 4oz can chopped green chilies
1 10oz can tomatoes with chilies
1 pkg flour tortillas
2 cups shredded cheddar cheese

Shred chicken, set aside. Heat refried beans and mix 1/4 cup water to make spreadable, set aside. In saucepan combine chicken broth and flour. Add butter, green chilies and tomatoes with chilies. Heat until butter is melted and continue cooking until sauce is thick and bubbly. In greased foil *pan make the following layers: torn tortilla, refried beans, cheese, chicken and sauce. Repeat layers using remainder of all ingredients. Cover with heavy foil and freeze.

To serve: Thaw. Bake 1 hour at 350. Top with cheese. Serve with lettuce, sour cream and salsa.
*Makes 1 9x13 pan or 2 9x9 pans.

Recipe from Dinner is Ready by Deanna Buxton