Recipe Instructions Heat chicken broth in a large nonstick skillet over medium heat. Add onion and garlic, and cook 5 minutes or until tender, stirring frequently. Add turkey, and cook over medium-high heat until browned, stirring to crumble. Add the Refried Beans and 1/2 cup of Enchilada Sauce; reduce heat, and simmer, uncovered, for 10 minutes, stirring occasionally. Spread 1/4 cup Enchilada Sauce in bottom of a 13 x 9-inch baking dish. Dredge both sides of 6 tortillas in sauce; then arrange tortillas, overlapping, in baking dish. Top with half of bean mixture and 1/4 cup Enchilada Sauce, and sprinkle with half of cheese. Brush both sides of remaining tortillas with Enchilada Sauce, and arrange tortillas, overlapping, over cheese. Top with remaining bean mixture, 1/4 cup Enchilada Sauce, and remaining cheese. Bake at 350 degrees for 30 minutes or until bubbly. Let stand 10 minutes before serving. Yield: 9 servings. INSTRUCTIONS FOR REFRIED BEANS: Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans, and return to pan. Add 5 cups water, onion, and garlic; bring to a boil. Cover, reduce heat, and simmer 2 hours or until tender. Drain beans in a colander over a bowl, reserving 1-1/2 cups cooking liquid. Combine reserved cooking liquid, chili powder, cumin, pepper, and salt in pan. Add half of beans, and mash. Stir in remaining beans; cook over medium-low heat 5 minutes or until thickened, stirring occasionally. Yield: 5 cups (serving size: 1/2 cup). INSTRUCTIONS FOR ENCHILADA SAUCE: Heat 1/4 cup chicken broth in a medium saucepan over medium heat. Add onion and garlic; cook for 5 minutes or until tender and liquid evaporates. Add the remaining broth, chili powder, and remaining ingredients; stir well. Partially cover, and simmer for 30 minutes, stirring occasionally. Yield: 3-1/2 cups.
