SAUCE:

1 lg. onion
1 clove garlic, minced
2 tbsp. oil
2 (10 oz.) cans red enchilada sauce
1 c. sour cream
1/2 tsp. coriander

Saute first 3 ingredients; add remaining ingredients and simmer for 8 minutes. 8 corn tortillas 1 c. grated Monterey Jack cheese 1 c. grated Cheddar cheese 1 (15 oz.) can Caliente style chili beans 1/4 c. sliced green onions 1 avocado, sliced

Grease 9x13 pan and layer tortillas, chicken, beans, sauce, and cheeses. Garnish with green onions and avocado slices if desired. Bake at 350 degrees for 30 minutes.