Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 10x15
2. inch jellyroll pan.
3. Cook the ground beef in a large heavy skillet over medium heat until
4. evenly browned. Drain off excess grease, and add onion and 2
5. tomatoes. Continue cooking until onions are tender. Season with
6. salt, pepper, chili powder, and cumin. Stir in refried beans, and
7. cook until heated through.
8. Lay 6 of the tortillas onto the prepared pan with the edges going
9. well over the sides. Spread all of the bean mixture onto the tortillas.
10. Spread half of the sour cream over the bean layer. Sprinkle with
11. approximately 1/3 of the Colby cheese, and 1/3 of the Monterey
12. Jack cheese. Scatter 1 tablespoon of the green chilies, 1/3 of the
13. green pepper strips, and 1/3 of the red pepper strips followed by
14. 1/3 of the remaining chopped tomato.
15. Make a layer of only 4 tortillas over the toppings, and spread with
16. remaining sour cream. Top with shredded chicken, then a second
17. 1/3 of both cheeses, red and green bell peppers, chilies, and
18. tomatoes. Arrange the final layer using remaining 4 tortillas as a
19. base, cheeses, peppers, tomatoes, chilies, and ending with
20. shredded cheese on the top. Fold the overhanging edges inward,
21. and secure with toothpicks. Brush exposed tortilla surfaces with
22. melted butter.
23. Bake for 35 to 45 minutes in the preheated oven, or until heated
24. through, and cheese is melted and bubbly. Remove toothpicks,
25. and let stand for at least 5 minutes before slicing. Spoon picante
26. sauce over according to individual tastes.