Navajo Tacos

3 Cups cooked chicken
1 15-oz 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 package flour tortillas (or I used 20 corn tortillas)
2 cups shredded cheddar cheese

• Shred chicken, set aside.
• Heat refried beans and mix with 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 the butter is melted and continue cooking until sauce is thick and bubbly.
• In greased foil *pan make the following layers using half for both layers: torn tortillas, refried beans, cheese, chicken and sauce. Repeat layers using remainder of all ingredients. Cover with heave foil. Label and freeze.

To serve: Thaw. Bake for 1 hour at 350. Top with cheese. Serve with lettuce, sour cream and salsa.

*Makes 1 9x13 pan of 2 9x9 pans.