Cheesy Chicken and Refried Bean Enchiladas

Bahan-bahan (8 porsi)

• 1 tablespoon olive oil
• 1 small yellow onion, diced small, about 1 cup
• 4 g arlic cloves, minced
• 29 ounces red or green chile enchilada sauce (½ cup reserved)
• 7 ounces chopped green chile
• 1 teaspoon ground cumin
• ½ teaspoon red pepper flakes
• ½ teaspoon salt, adjust to taste
• 4 cups cooked chicken, chopped or shredded bite-size
• 28 ounces refried beans
• 12 -16 white corn tortillas (cut into pie-shaped triangles)
• 3 cups cheddar or Mexican blend shredded cheese
• ½ cup fresh cilantro, chopped, reserve 1-2 tablespoons for topping
• 2 g reen onions, sliced thin